Broccoli and Cheddar Stuffed Chicken

Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.

Season the chicken breasts with minced garlic, paprika, salt, and black pepper on both sides.

On one side of each chicken breast, layer the chopped steamed broccoli florets and shredded cheddar cheese.

Fold the other half of each chicken breast over the filling to create a pocket. Secure the edges with toothpicks to keep the filling inside.

Heat a skillet or frying pan over medium-high heat and add a small amount of cooking oil. Carefully place the stuffed chicken breasts in the hot skillet, seam side down. Sear for about 2-3 minutes on each side until they are golden brown.

Transfer the seared chicken breasts to a preheated oven at 375°F (190°C). Bake for about 15-20 minutes or until the chicken is cooked through and no longer pink in the center.

Once cooked, remove the toothpicks from the Broccoli and Cheddar Stuffed Chicken.

Slice the stuffed chicken breasts into medallions and serve hot.