1 cup (100 grams) grated mild cheddar cheese
1 tablespoon (15 ml) mayonnaise
2tsp olive oil
3 large chicken breastsSalt and pepper1
½ teaspoons (8 ml) garlic powder, divided¼ teaspoon (1ml) paprika
1 cup (175 grams) broccoli florets
½ cup (90 grams) diced red bell pepper
Preheat broiler 425°F (220°C).Season the two sides of the chicken bosoms with salt, pepper, paprika and ½ teaspoon garlic powder.With a blade, cut the chicken evenly to frame a pocket for the filling.Place the broccoli in a microwave-safe dish and add two tablespoons of water. Cover with saran wrap and cook briefly. Channel abundance water. Add the diced ringer pepper, cheddar, mayonnaise, remaining garlic powder and salt and pepper to taste. Join well. Spoon the filling equally into the chicken bosoms.Place a toothpick to close if important. Heat an ovenproof skillet over medium hotness and add the olive oil. Burn the chicken 3-4 minutes on each side. Cover the container with aluminum foil and heat for 15 to 17 minutes, until the chicken is cooked. Let stand covered for 5 minutes prior to serving.