Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 teaspoon, heaped herbs, Italian
• 1 teaspoon, heaped paprika powder, noble sweet
• 1 teaspoon, leveled garlic granulate
• 1 teaspoon, sprinkled paprika, hot pink

For the filling:

• 140 g cream cheese
• 2 cup / s broccoli florets
• 0.5 ½ cup bell pepper (s), diced
• 0.5 ½ cup cheddar cheese
• 0.25 ¼ cup parmesan cheese
• 2 cloves garlic)
• Olive oil for frying
• salt and pepper

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Instructions

1. Separate the broccoli florets from the stump and chop them into small pieces. Pre-cook the pieces in hot water or with 3 tablespoons of water in the microwave for 2-3 minutes.
2. Cut the pepper into small cubes.
3. Preheat the oven to 200 ° C top / bottom heat.
4. Mix the spices into a spice mixture. Salt and pepper the chicken breast fillets and rub with the mixture.
5. For the filling, mix fresh, cheddar and parmesan cheese with broccoli, paprika and 2 pressed garlic cloves. Season the filling with salt and pepper.
6. Cut the seasoned chicken breast fillets lengthways on the side and put plenty of filling in the resulting pocket. Then press the opening together again a little and fix it with 2 - 3 toothpicks so that no more filling can escape.
7. Let some olive oil get hot in a large pan and briefly sear the filled fillets on both sides so that they get a nice color. Then wrap the fillets loosely in aluminum foil and bake for 15-20 minutes in the oven.
8. Serve with rice and a green salad.