Cheddar and Broccoli Stuffed Chicken

4 Servings: 1 Red, 1/2 Green, 1 blue

Ingredients

4 boneless, skinless chicken breast very thin

1 cup shredded cheddar cheese

1 cup chopped broccoli fresh or frozen

 sea salt

 ground black pepper

 garlic powder

 paprika

1/2 tbsp olive oil

 toothpicks

Preheat over to 350 degrees. If you're chicken breasts are not already thin, pound them with a mallet until thin. This makes the chicken easier to fold in half. Place them in a baking dish.

Coat chicken with sea salt, pepper, garlic powder and paprika.

Sprinkle cheddar cheese evenly on top of the chicken breasts. Save a little bit to add to the top after you fold them.

Sprinkle chopped broccoli evenly on top of the cheese. The smaller you chop your broccoli, the easier it stays on when you fold it.

Fold your chicken breasts in half and secure with 2-3 toothpicks each.

Brush the tops of the chicken breasts with olive oil.

Cover baking dish with tin foil and place in the over. Cook for about 20 minutes or until chicken is fully cooked.

Remove tin foil and sprinkle chicken with the remaining cheese.

Bake uncovered for an additional 5 minutes, or until cheese is melted.