Stuffed Chicken Breasts

Broccoli cheese stuffed chicken breast ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients:

2 large chicken breasts
salt & pepper to taste
1/2 tsp garlic powder
1/2 tsp Italian seasoning

1 garlic clove, chopped
1 cup finely chopped broccoli florets

2 tbsp finely chopped celery

2 tbsp shaved carrot strings
1 cup mild cheddar cheese
1-2 tbsp mayo
1 tbsp coconut oil

Instructions:

Preheat oven to 425 degrees F.
Season both sides of the chicken breasts with salt, pepper, Italian seasoning and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.

For the filling:

In a mixing bowl, add the broccoli, celery, carrot shreds, cheese, mayo, chopped garlic and salt and pepper to taste. Mix until well combined. (This filling made enough for 2-4 chicken breasts, depending on how "stuffed" you want them.)

Heat a skillet over medium heat and add the coconut oil. Sear the chicken for 3 to 4 minutes on each side. Divide the mixture and stuff the two chicken breasts, using a toothpick to secure if necessary. Place stuffed chicken breasts on pie plate cooking stone and bake in preheated oven for about 30 minutes, or until chicken reads 165 degrees. Let rest for 5 minutes before diving in.
⠀⠀⠀

⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀