4 large, boneless, skinless chicken breasts

3 cups broccoli florets

1 ½ cups shredded cheddar cheese

2 oz. 2 oz.

1 Tbsp. 1 Tbsp. chopped fresh chives, or other fresh herbs

Garlic powder, cumin, or other spices
3-4 Tbsp. Olive oil

¼ cup chicken stock

Instructions: Preheat oven to 400°F.

Put the broccoli in a microwave-safe bowl and then add 2 tablespoons of water.

Then cover the bowl with a large plate and microwave the broccoli for two minutes.

Take the broccoli out of the microwave, drain it well and then place it on paper towels to absorb excess moisture.

The broccoli should be chopped into bite-sized pieces and then added back to the bowl.

To the broccoli, add cream cheese, cheddar cheese, and chives. ¼ teaspoon. Salt, ¼ tsp. pepper. Stir until well combined.

Place the chicken breasts on a cutting board. With a sharp knife, make a deep pocket in each breast using a long, straight knife.

Divide the broccoli mixture between the chicken breasts and press it into each pocket.

Season both the breasts chicken with garlic powder, salt and pepper.

Use a cast iron skillet or heavy ovenproof skillet to heat the olive oil on medium heat. After the oil has gotten hot, add the breasts to the pot.

Sear the chicken on one side for about 3-5 minutes (it should be nice and golden brown). Then flip it over and cook an additional 2-3 minutes.

Turn off the heat and add chicken broth to a skillet. Cover with aluminum foil.

Continue to cook the chicken breasts in the skillet until they reach 165F.

Let the chicken breasts cool in the oven for five to ten minutes before removing them from the oven.