Ham-and-Sage-Stuffed Chicken with Broccoli

1. 1

   In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper.

2. 2

   Lay chicken flat on a work surface.

3. 3

   Using a paring knife, cut a 2-inch-long slit in the thick side of each breast half.

4. 4

   Insert knife and pivot, carefully forming a deep pocket without enlarging opening (or piercing through opposite side).

5. 5

   Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.

6. 6

   In a large skillet, heat 1 tablespoon oil over medium-high.

7. 7

   Add chicken; cook until browned on one side, 6 to 8 minutes.

8. 8

   Turn chicken, cover skillet, and reduce heat to medium.

9. 9

   Cook until chicken is cooked through, 6 to 8 minutes more.

10. 10

    Transfer to a plate; tent with foil to keep warm.

11. 11

    In the same skillet, heat remaining tablespoon oil over medium-high; add broccoli and garlic.

12. 12

    Cook, tossing, until broccoli is warmed through, 4 to 6 minutes.

13. 13

    Remove from heat; stir in vinegar.

14. 14

    Serve with broccoli.

15. 15

    (Per Serving)

16. 16

    Calories: 463

17. 17

    Fat: 17.6g (3.2g Saturated Fat)

18. 18

    Protein: 53.5g

19. 19

    Carbohydrates: 19.2g

20. 20

    Fiber: 3.9g

* Per serving · 4 servings · Values may vary.

No additional tips available.