On days like that all I want is something quick, easy and loved by everyone in the family. Luckily this Broccoli, Bacon & Cheddar Stuffed Chicken is an absolute winner! Melty cheese inside and on top of Cajun seasoned chicken, chopped up broccoli and salty, crispy bacon.....yes please! Equally delicious served with a green salad, rice or dinner rolls, these cheesy chicken rolls are delish!
Broccoli, Bacon & Cheddar Stuffed Chicken
4 boneless, skinless chicken breasts (about 2 1/2 pounds)
2 teaspoons Cajun seasoning
3-ounces smoked sharp cheddar cheese, cut into small cubes
1 cup frozen chopped cooked broccoli, thawed
1 cup chopped cooked bacon
4-ounces sharp cheddar cheese, shredded
Preheat your oven to to 400 degrees and spray a 9x13 inch baking dish with cooking spray.
To butterfly the chicken, use a sharp knife and slice each chicken breast in half, starting at the thicker end and slowly working down to the pointy end, leaving an outer edge connected so it can be opened like a book. Gently press down to flatten and even out the meat slightly. Once the chicken breasts are all butterflied, sprinkle both sides evenly with Cajun seasoning.
Top each open chicken breast with an even amount of the broccoli mixture. Roll the chicken like a burrito around the filling and tuck in all the seams. Place the rolled chicken in the prepared baking dish, seam-side down.
Place the pan in the oven and bake for 25 minutes. Remove the pan from the oven and top with the shredded cheese and remaining bacon. Place back in the oven for 5 minutes or until the cheese on top has melted and the chicken is cooked through.
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