Chicken Breast Stuffed with Broccoli, Almonds, and Gorgonzola Cheese

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
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: 4.9
Number of votes:152

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.