Ingredients:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • Olive oil, for drizzling
  • 1 cup (150g) broccoli florets, steamed and finely chopped
  • 1 cup (120g) shredded cheddar cheese
  • ½ cup (113g) cream cheese, softened
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes, optional

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. Place chicken breasts between sheets of plastic wrap or parchment paper. Pound to an even ½-inch thickness using a meat mallet or rolling pin.
  3. Sprinkle salt and pepper on both sides of the chicken breasts.
  4. In a mixing bowl, combine chopped broccoli, shredded cheddar cheese, cream cheese, minced garlic, thyme, paprika, and optional red pepper flakes. Stir until well combined.
  5. Spoon the filling onto one side of each chicken breast. Roll each breast carefully to enclose the filling, then secure with toothpicks or cooking twine.
  6. Place stuffed chicken seam-side down in the greased baking dish. Drizzle tops with olive oil and sprinkle with additional salt and pepper.
  7. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  8. Remove from oven and let the chicken rest for a few minutes before slicing. Garnish with fresh herbs if desired.