Servings: 3 stuffed chicken breasts

3 (7 oz.) large boneless, skinless chicken breasts 3 (7 oz.) large boneless, skinless chicken breasts
1 cup broccoli florets, chopped 1 cup broccoli florets, chopped
1/3 cup reduced fat sharp cheddar cheese, shredded. I use Sargento reduced fat sharp cheddar cheese. ⅓ cup reduced fat sharp cheddar cheese, shredded. I use Sargento reduced fat sharp cheddar cheese.
4 Tbsp cheddar dip- I like to use use Fritos mild cheddar dip or you can use Great Value Original Cheddar Flavor Cheese Dip, for a gluten-free option. 4 Tbsp cheddar dip- I like to use use Fritos mild cheddar dip or you can use Great Value Original Cheddar Flavor Cheese Dip, for a gluten-free option.
½ tsp salt ½ tsp salt
½ tsp garlic powder ½ tsp garlic powder
¼ tsp black pepper ¼ tsp black pepper
½ tsp paprika ½ tsp paprika

Preheat the oven to 400 degrees. Spray a baking dish with nonstick cooking spray.
In a small bowl, combine the broccoli, cheddar cheese, and cheese dip. Set aside.
Slice each chicken breast lengthwise so that the breast folds open. DO NOT slice it all the way through.
In a small bowl combine seasonings. Stir to combine.
Spray the top of the chicken breasts with cooking spray.
Lightly sprinkle the seasonings on each side of the chicken breasts.
Spread the broccoli cheddar mixture on one side of the chicken and fold the other side over.
Secure the chicken with a toothpick. Place chicken breasts in prepared baking dish, uncovered.
Cook for 30 to 35 minutes, or until the chicken is cooked and the center of the chicken reaches 160 degrees. Cooking time may vary depending on the size of your chicken breasts.