Chicken Breast Stuffed with Broccoli, Almonds, and Gorgonzola Cheese

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Recipe intro

This recipe for Chicken Breast Stuffed with Broccoli, Almonds, and Gorgonzola Cheese is a delightful combination of flavors and textures. Tender chicken breasts are filled with a mixture of steamed broccoli, crunchy almonds, and creamy gorgonzola cheese. The dish is then baked to perfection, resulting in a succulent and flavorful main course. With its unique blend of ingredients, this recipe is sure to impress your guests and become a new favorite.

Keywords: chicken breast, broccoli, almonds, gorgonzola cheese, stuffed

Chicken breast stuffed with broccoli almonds and gorgonzola cheese recipe details

Chicken breast stuffed with broccoli almonds and gorgonzola cheese recipe, recipe Rating: 4.8
Number of votes:147

I was messing around one day, knew I wanted a broccoli-stuffed chicken breast, and this is what I ended up with. It’s a semi-heavy meal that will stick to the ribs. You can top off the breasts with a light cream sauce.
Ready in: 40 mins

Ingredients

Serves: 4

• 2 tablespoons olive oil
• 3/4 cup chopped broccoli crowns
• 2 tablespoons chopped fresh basil, divided
• 1 tablespoon thyme, divided
• 2 tablespoons minced garlic
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup shaved toasted almonds
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 4 boneless skinless chicken breasts
• 1/2 cup Gorgonzola cheese crumbles
• fine bread crumbs
• 1 lemon (optional)
• 1 teaspoon chopped fresh parsley (optional)

Preparation method

Prep: 20 mins | Cook: 20 mins

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large over medium-high heat, add olive oil and broccoli. Saute for about 1 to 2 minutes until broccoli begins to soften. Add half of the basil, half of the thyme, the garlic, salt, pepper, and almonds. Continue to heat for about 1 minute for flavors to begin to blend. Add the lemon juice and the remaining basil and thyme. Stir a few times; remove from heat and set aside.
3. Raise heat to high and add butter to a clean skillet. Place chicken breasts in skillet and lightly browned on the outside. Remove from skillet and butterfly breasts. You may want to let them rest for a minute or two so they are easier to handle.
4. Retrieve broccoli mixture and fold in cheese crumbles. Stuff breasts and place on a non-stick baking pan. Sprinkle top of breasts with bread crumbs.
5. Bake in the preheated oven until juices no longer run pink, about 20 minutes.
6. Garnish with a thin lemon slice and fresh parsley.