Broccoli & Cheddar Stuffed Chicken Breast

Preheat oven to 375°F (190°C) and line a baking dish with parchment paper.

Steam 2 cups of broccoli florets for 3-4 minutes until tender but still bright green. Drain well and chop finely.

In a mixing bowl, combine the chopped broccoli, 1 cup shredded cheddar cheese, 4 oz softened cream cheese, and 3 minced garlic cloves. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well and set aside.

Place the 4 chicken breasts on a cutting board and carefully cut a pocket into the side of each breast, being careful not to cut all the way through.

In a small bowl, combine 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

Rub 1 tablespoon of olive oil over the chicken breasts, then season both sides with the spice mixture.

Stuff each chicken breast with equal portions of the broccoli-cheese mixture, securing with toothpicks if necessary.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.

While the chicken is searing, cook 4 slices of bacon in a separate pan until crispy, about 5-6 minutes. Crumble the bacon and set aside.

Transfer the skillet with chicken to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

Remove from oven and let rest for 5 minutes before removing toothpicks.

Sprinkle the crumbled bacon over the chicken breasts, garnish with 2 tablespoons chopped fresh parsley, and serve with lemon wedges from 1 lemon.