Broccoli and Cheese Stuffed Chicken

🧂 Ingredients

• 8 boneless skinless chicken thighs
• 4 oz cream cheese

  we use violife brick style for dairy free
• 1/4 cup mayo
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon pepper
• 1/2 cup broccoli

  chopped, cooked (we use defrosted frozen broccoli)
• 1/2 cup shredded mozzarella

  we use follow your heart shredded mozzarella for diary free
• 1 cup bread crumbs
• 1/4 cup parmesan cheese

  we use follow your heart grated parmesan cheese for dairy free

Instructions

• 1 Preheat your oven to 375 degrees.
• 2 Mix together the cream cheese, mayo, garlic, pepper, broccoli, and mozzarella.
• 3 Spread the cheese mixture onto the chicken thighs.
• 4 Roll the chicken up and spray with a little oil and then roll into the bread
  crumbs. You could also use eggs if you don't want to use oil, but since it's a
  spray you're not using much.
• 5 If needed you can secure the chicken thighs close with a toothpick to prevent
  the mixture from oozing out while baking.
• 6 Place the chicken onto a parchment lined baking sheet.
• 7 Spray with a little more oil and bake for 30 minutes or until the internal
  temperature reaches 165 degrees F.

Nutrition Info