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Broccoli-Stuffed Chicken

2 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
Hot cooked rice, optional

Flatten chicken to 1/4-in. thickness. Combine poultry seasoning,
pepper, curry powder, garlic powder and salt; sprinkle over chicken.

Printed from tasteofhome.com Jul 25, 2008

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Broccoli-Stuffed Chicken cont.

Combine broccoli and cheese; place half in the center of each chicken
breast. Fold long sides over filling; fold ends up and secure with a
toothpick. Place, seam side down, in an 8-in. square baking pan.
Add broth. Cover pan loosely with foil. Bake at 350° for 30
minutes. Remove foil; baste the chicken with pan juices. Bake,
uncovered, 10 minutes longer or until meat juices run clear. Remove
toothpicks before serving. Thicken pan juices for gravy if desired.
Serve with rice if desired.

Yield: 2 servings.