Ingredients
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2 boneless skinless chicken breasts, cut in half and butterflied (sliced through the middle-but not all the way through, to make a pocket)
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1 1/2 cups steamed broccoli
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2 tablespoons butter
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2 tablespoons flour
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1 cup milk
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1/2 cup shredded cheddar cheese (or cubed Velveeta for a smoother sauce)
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2 tablespoons cream cheese
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1/2 cup shredded cheddar cheese (not a typo, another 1/2 cup)
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salt and pepper
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garlic powder
Instructions
- Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
- Add milk gradually, whisking constantly to avoid lumps.
- Add salt, pepper and garlic powder, and stir constantly until thickened.
- Add 1/2 cup cheddar and the cream cheese, and stir to melt.
- Add 1/4 cup of the broccoli pieces, and stir to combine.
- Make chicken: Open butterflied chicken pieces.
- Sprinkle with salt, pepper and garlic powder.
- Place a bit of steamed broccoli and a bit of cheese in each.
- Fold over, and seal with toothpicks.
- Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
- Place chicken in a small casserole dish, and pour cheese sauce over.
- This may either be browned in the oven, or served as is.