Broccoli & Cheese Stuffed Chicken


  • 4 chicken breasts
  • 1 tablespoon oil
  • 1 teaspoon paprika
  • 1 teaspoon salt divided
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 ¼ cup sliced Smith's Farm's broccoli
  • 4 ounces cheese softened
  • ¼ cup grated cheese
  • 2 tablespoons dressing
  • 1 clove garlic minced
  • 4 slices bacon


  1. Preheat kitchen appliance to 375 degrees.
  2. Place the pigeon breasts on a board and use a pointy knife to chop a pocket into the facet of every chicken breast. Drizzle chicken with oil.
  3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a bowl and stir to mix. Sprinkle equally over each side of the chicken.
  4. Add cheese, Parmesan, mayonnaise, garlic, and remaining ½ teaspoon of salt to a bowl and stir well to mix. Stir within the broccoli.
  5. Spoon the cheese mixture into every pigeon breast equally.
  6. Slice each bit of bacon in 0.5 and wrap each bit of chicken with a pair of items of bacon. 
  7. Place the chicken breasts in an exceedingly 9x13 baking dish. Bake, uncovered, for a half-hour or till chicken is soft-bo through.
  8. Place a pan underneath the broiler to crisp the bacon a lot of, if desired.


Thank you to That Low Carb Life for this recipe!

Screen Shot 2019-03-16 at 1.37.02 PM.png