Broccoli and Cheese Stuffed Chicken Breast

4 boneless skinless chicken breasts
1 tsp olive oil
2 tsp Italian season
1 tsp garlic powder
1/2 tsp onion powder
2 c broccoli florets, chopped
1 tsp water
1/2 cup low-fat shredded cheddar cheese
1/4 cup low-fat cream cheese
1 tablespoon Dijon mustard
1 clove minced garlic
Salt and Pepper
Directions :
To prepare steamed broccoli: Chop broccoli florets into small pieces. Putting all of the broccoli in the microwave-safe bowl also for 2 tsp of water. adding water. Cover with plastic wrap & microwave on high heat for about 2-3 min . Steam it on the stove or boil it in boil water for 1 min.
Use a sharp knife to slice every chicken breast to form the pocket. Not to stop cut about 1/2 inch to the ends & sides. Seasoning chicken breast with Italian season, garlic powder, paprika, salt, also pepper.
In a bowl, mix steam, chop broccoli, paprika, garlic, cheese, salt, & pepper; Sit apart. Spoon mix into every chicken breast equally. Secure it with toothpicks if necessary.
Heat oven to 400 degrees F. Heat 1 tsp oil in a cast iron skillet or oven-safe skillet on medium-high heat. Adding chicken breasts also cook 2-3 min per side or to golden. Covering with aluminum foil also transfer to a preheated oven for about 15-20 minutes or to fully cooked.

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