Monday, May 16, 2011

Broccoli-Stuffed BBQ Chicken

So it's been awhile since I've shared something from my kitchen, but fear not dear readers, the wait is over! I bring to you the latest, greatest kitchen creation to fill your hungry bellies! It is everything I love about food: scrumptious, healthy, satisfying. This particular recipe is for 2, but easy to increase if you have a bigger family than I currently do. One chicken breast per person, and increase the other ingredients accordingly.

2 thick chicken breasts
2 stalks of broccoli
1/2 cup chopped mushrooms (if you don't like them, omit them!)
1/2 medium onion
1 clove garlic
1/4 cup fresh basil
2 tbs butter
2 tbs olive oil
1/4-1/3 cup your favorite bbq sauce
seasonings (I used oregano, chili powder, thyme, and nutmeg)

1. Preheat the oven to 350.
2. Take your chicken breasts out of the fridge to bring to room temp before cooking.
3. While that happily sits, heat up the butter and oil in a skillet. Chop the broccoli up and throw it in. Add your salt, pepper, and seasonings to your taste. Chop up your onion and basil, while you let that broccoli cook for 5-7 minutes. Next, add the garlic (grated or finely chopped), onions, and mushrooms and cook for another 3-5 minutes. Take off heat, and stir in the chopped basil and about half of your bbq sauce.
4. Butterfly your chicken breasts*, and place them into a greased baking pan.
5. Spoon your broccoli mixture into the chicken breasts. Pour the other half of your bbq sauce over the top of the chicken.
6. Cooking time will depend on the size of the chicken breasts. Start checking it after 20-25 minutes and bake until done! Serve on a bed of brown rice and with plenty of extra bbq sauce!


*How to Butterfly a Chicken Breast:
Place the breast on the cutting board with the tip facing you and the thinner side opposite your cutting hand. Place your hand on top of the breast to keep it steady. Carefully insert the knife (you will need a VERY sharp knife - the sharper, the better!) into the thickest part of the breast, and draw it almost all the way through the breast. Be careful to make sure you keep the breast attached on one side. Open the breast like a book and, if needed, lightly pound the flesh until it's an even thickness.


  1. Looks very yummy! Thanks for sharing!

  2. this looks wonderful!
    I want to thank you for your kind words, prayers, and the uplifiting you gave me with your visit. I am growing in faith right now and "meeting" like minded and spirited women reaffirms the direction I am headed in. I am so glad to have found you and your blog!
    many, many thanks-
    p.s. what a BEAUTIFUL family you have

  3. Aw Kristen! No problem! So glad we're connected. And YOUR family is so, so beautiful too!
    Lots of love :)

  4. Sounds so great, adding this to my recipe box, I'm trying to have it stocked before the wedding ;)


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