Broccoli and Cheese Stuffed Chicken Breast Recipe Recipe - Easy Chicken Recipes (2024)

FAQs

What's the best way to stuff chicken breast? ›

Use a soup spoon or your hands to scoop the filling into the pocket of each breast. Pin the breast closed. Use a toothpick to hold each pocket closed by inserting it on either side of the pocket. Brown the breasts.

Heat our stuffed chicken in the air fryer (350 degrees for 25-28 minutes – don't forget to FLIP halfway through). And after prepped, saucing up our stuffed chicken is a MUST TRY! Our favorite is buffalo sauce or BBQ sauce (G-Hughes Sugar free BBQ is bomb!).

Getting a good sear through medium high heat, then reducing the heat to LOW and COVERING the chicken while it cooks. The butter, oil, and chicken juices create a super flavorful liquid that acts as a way to steam the chicken at a low temperature, ensuring that it is moist & tender on the inside.

Make The Sauce

While your chicken and broccoli are doing their thing, let's whip up that lip-smacking sauce. In a small bowl, combine your garlic, ginger, both types of soy sauce, hoisin sauce, rice vinegar, honey, red pepper flakes, cornstarch, and water. Whisk it up until it's nicely combined.

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

Velveting works particularly well for softening boneless and skinless chicken breasts. The greatest effects of velveting are on the texture of the meat.

I slice a thin pocket into the side of the chicken breasts. After you stuff them, use toothpicks to keep them closed. How do you keep the cheese from melting out of stuffed chicken? Sealing the edges of the chicken breasts with toothpicks helps prevent the cheese from oozing out of stuffed chicken.

It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking. This will help tenderise the meat and add extra flavour.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

What makes chicken soft and juicy? ›

Because chicken isn't a very fatty cut of meat, you'll want to add some fat to keep the meat hydrated. Most recipes use butter or oil for cooking chicken, but mayo is the better fat option when it comes to producing juicy chicken.

Brine. Like a marinade, a brine helps chicken breast soak up as much moisture as possible before cooking. It only requires three ingredients: water, salt, and a pinch of sugar.

By relying on chicken and broccoli, you miss out on other essential nutrients in your diet that are equally important for a healthy body. Excess of anything is bad, and there's no count of folks that experience the side effects of eating chicken every day, such as an increase in cholesterol, UTI, and other issues.

Chinese broccoli is one of the world's most nutritious vegetables, brandishing the highest calcium content of any food. It is also rich with iron, vitamin A, and vitamin C. Beta carotene is no stranger to this deep green ingredient, which can help prevent age-related macular degeneration (or ARMD).

Marinate the chicken.

Add the chicken breasts to the bag of marinade. Seal the bag and massage the chicken to coat in the marinade.