Chicken Breast stuffed with Monterey Jack and Broccoli

This was one we just "invented".  Turned out great!   Serves about 6.

Chicken Breast stuffed with Broccoli and Monterey Jack Cheese - YUM!!

Ingredients

6 boneless, skinless chicken breast halves

1 bunch fresh broccoli

½ large onion, coarsely chopped

2 ½ cups grated Monterey Jack cheese

2 tbl. grated parmesan cheese

1/3 cup Ricotta cheese

1 ½ tsp. garlic powder

pinch of salt

½ tsp. ground black pepper

2 tbl. mayonnaise

12 strips bacon

olive oil

½ cup chicken broth

¼ cup sherry

2 tbl. additional parmesan (for topping)

  

Directions

·         Cut the broccoli heads off the stems, keeping most of the stems to use, and break apart the florets

·         Slice the stem pieces into thin slices

·         Put the stem pieces into a steamer, top with the florets stem-side down, and steam until tender

·         Rinse the broccoli with cold water, drain and allow to cool

·         (do the following in 2 batches – it’s too much to put all into the food processor at once)  Place the broccoli and onion in a food processor and process briefly, until finely chopped

·         Add the Monterey Jack, 1 ½ tbl. parmesan, ricotta, garlic powder, salt, black pepper, and mayonnaise, and process until it all starts to hold together, then chil until ready to use

·         Cut a pocket into each chicken breast half, about ¼” all the way around from the edges (pocket should be about 3” long)

·         Stuff the chicken breasts with the chilled broccoli mixture, pressing it firmly into the pockets

·         Wrap each breast half with 2 slices of bacon (secure with a toothpick if needed) and brush lightly with the olive oil, then sprinkle lightly with ground black pepper

·         Place chicken breasts in a lightly oiled baking dish, pour in the chicken broth and the sherry

·         Cover with aluminum foil and bake at 400° for one hour

·         Uncover and baste with the juice in the baking dish and bake an additional 30 to 45 more minutes, uncovered, at 350°

·         Sprinkle with the additional 2 tbl. of parmesan about 10 minutes before done cooking