# Broccoli and Cheese Stuffed Chicken Breasts 4 portions · US measures · keto · 5 min publisher preparation · 30 min Broccoli and Cheese Stuffed Chicken Breasts. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 400°F. Chop broccoli and soften cream cheese.
Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
4 count small chicken breasts		Stuff butterflied chicken; secure, coat with Cajun seasoning; bake greased dish 400°F 25–30 min until cooked.
¾ cup broccolichopped	Mix broccoli-cheddar filling.
½ cup shredded cheddar cheese
2 oz cream cheesesoftened
2 tsp cajun seasoning

## Ingredients - 4 count small chicken breasts - ¾ cup broccoli — chopped - ½ cup shredded cheddar cheese - 2 oz cream cheese — softened - 2 tsp cajun seasoning ## Equipment - Oven - Baking dish - Mixing bowl - Instant-read thermometer - Toothpicks ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Filling.** Combine broccoli, cheddar and cream cheese. 2. **Stuff.** Cut each chicken breast lengthwise to open it, keeping the far edge attached. Spread filling inside, close and secure with a toothpick. Season both sides with the Cajun mixture. 3. **Bake.** Arrange in a greased baking dish and bake 25–30 minutes, until the chicken is cooked through. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 253 kcal; protein: 30.6 g; total carbs: 2.4 g; fiber: 0.4 g; net carbs: 2.0 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie. This adaptation has not been kitchen-tested. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie: Broccoli and Cheese Stuffed Chicken Breasts](https://thebestketorecipes.com/broccoli-cheddar-stuffed-chicken-low-carb-keto/) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-broccoli-and-cheese-stuffed-chicken-breasts/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.