Ingredients :

4 boneless, skinless chicken breasts

1 tablespoon olive oil

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon onion powder

2 cups broccoli florets, chopped

1 tablespoon water

1/2 cup low-fat shredded cheddar cheese

1/4 cup low-fat cream cheese

1 tablespoon Dijon mustard

1 clove minced garlic

Salt and Pepper

Instructions :

To steam the broccoli : Cutting broccoli florets into small pieces. Putting all of broccoli in a micro-wave-secure bowl also about 2 tsps of water. add the water. Cover with plastic wrap and microwave on high heat for 2-3 minutes. Alternatively, steam it on a stove or boil it in boiling water for 1 minute.

Employing a heavy knife to cutting every chicken breast to form a pocket. Not to pause cutting about 1/2 inch from ends and side . Season the chicken breasts with Italian seasoning, garlic powder, paprika, salt, and pepper.

In a large bowl, combine steam, chopped broccoli, paprika, garlic, cheese, salt, and pepper; Sit apart . Spoon mix into every chicken breast equally .

Heaat oven to 441 degrees F . Heat 1 tablespoon of oil in a large cast iron skillet or oven-safe skillet over medium-high heat. Add chicken breasts and cook 2-3 minutes per side or until golden. Cover with aluminum foil and transfer to a preheated oven for 15-20 minutes or until fully cooked.

Enjoy !