These Loaded Chicken Cutlets Will Become Your New Favorite H

• servings: 4 servings
• total time: 25 minutes

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 teaspoon smoked paprika, divided

½ teaspoon ground pepper, divided

4 cups finely chopped broccoli florets (8 ounces)

¾ teaspoon garlic powder

¼ teaspoon salt

4 (4-ounce) chicken cutlets

½ cup shredded sharp Cheddar cheese, divided

2 ounces cream cheese (¼ cup), softened

¼ cup chopped cooked bacon (about 3 slices), divided

1 teaspoon grated lemon zest

4 teaspoons sour cream

2 large scallions, thinly sliced (¼ cup)

Directions

Preheat oven to broil with rack in upper third position. Line a large rimmed baking sheet with foil.

Whisk 1 tablespoon oil, ¼ teaspoon paprika and ¼ teaspoon pepper in a large bowl. Add chopped broccoli and stir to coat; spread evenly on half of the prepared baking sheet.

Whisk ¾ teaspoon garlic powder, ¼ teaspoon salt and the remaining 1 tablespoon oil, ¾ teaspoon paprika and ¼ teaspoon pepper together in the same bowl. Add 4 chicken cutlets; toss to coat. Arrange on the other side of baking sheet.

Broil until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, 6 to 8 minutes. Remove from oven.

Combine ¼ cup Cheddar, the softened cream cheese, 2 tablespoons bacon and 1 teaspoon lemon zest in a medium bowl; stir well. Stir in the roasted broccoli.

Top each chicken cutlet with cream cheese mixture; sprinkle with the remaining ¼ cup Cheddar. Broil until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 2 minutes more. Dollop with 4 teaspoons sour cream; sprinkle with sliced scallions and the remaining 2 tablespoons bacon.

Nutrition

• Calories: 376 kcal
• Total Fat: 23 g
• Saturated Fat: 8 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 119 mg
• Sodium: 438 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 35 g