Stuffed chicken breasts are one of my favorite meal prep items. Proteins are always an awesome thing to prep for the week ahead as they take the longest to cook. I’ve found with busy schedules or after a long day that it is much easier for me to make something healthy to eat if my protein is already prepared. I also love the versatility of stuffed chicken. Often times I will prepare a couple chicken breasts one way and the remaining stuffed with other fix-ins, like my Fennel Apple Bacon Stuffed Chicken, which allows for a little flexibility and versatility throughout the week. They also freeze well so if you don’t happen to eat them all one week, you can store for later use!
INGREDIENTS
4 boneless chicken breasts
1 head of broccoli, finely chopped
4-5 slices Canadian bacon, chopped
1/3C (or to preference) cheddar and parmesan cheese, shredded
Olive oil
Sea salt
Black pepper
Red pepper flakes
Oregano
Preheat oven to 400*F.
Toss chicken breasts in a little olive oil and liberally season with sea salt and black pepper.
Place chicken in baking dish coated with a little oil to prevent sticking.
With a paring knife, gently cut a 3-4-inch incision in the fleshy part of the chicken breasts.
In a sauté pan, heat a little oil and over low heat begin to sauté broccoli for a few minutes until they just begin to soften (about 4-5 minutes).
Remove broccoli from heat and begin to spoon into chicken breasts.
Cover chicken with Canadian bacon, cheese, and any remaining broccoli.
Season with a little sea salt, pepper, oregano, and red pepper flakes (optional).
Bake for about 20 minutes or checking with a digital meat thermometer until the internal temperature of the chicken is 165*F.
Remove from oven, garnish with a little extra seasoning and serve!
