About
Your favorite soup just got turned into a delicious chicken dish dripping with liquid gold. A plethora of green broccoli makes this recipe a little more healthy and keeps it keto! Don’t deny yourself the right to indulge in a hot, cheesy, meaty meal.
Ingredients
- 1 pound boneless skinless chicken breast
- 6 ounce broccoli, raw
- ½ cup, shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup heavy cream
- ¾ cup, shredded cheddar cheese, natural
Instructions
- Preheat an oven to 375 degrees. Prepare 2 chicken breasts by slicing 5-7 cuts across each piece. Lay the chicken down in a glass baking dish that has been sprayed.
- Finely chop the broccoli into small bits. In a bowl, combine HALF the chopped broccoli with the first amount of shredded cheddar.
- Sprinkle the salt, pepper, and onion powder over the chicken breasts. Then, stuff the broccoli/cheddar mixture into the cut slices. Fill the chicken as much as you can without breaking the slices.
- Bake the chicken for 45 minutes or until the cheese is golden brown and a meat thermometer reads at least 170 degrees.
- While the chicken is baking, make the broccoli cheddar sauce. In a pan, combine the cream with the second half of chopped broccoli. Heat on low heat until a low simmer starts.
- Add the final amount of cheddar cheese into the sauce in ¼-cup additions, whisking the cheese until it melts. When the sauce is complete, set it aside to cool and thicken slightly.
- Pour the sauce over the completed broccoli cheddar hasselback chicken or set it on the side as a dipping sauce. Enjoy!
Nutrition Facts
- Servings: 2
- Calories: 912.3kcal/3817.1kJ (per serving)
- Fat: 55.6g (per serving)
- Carbs: 10.4g (per serving)
- Protein: 90.5g (per serving)
