Ham-and-Sage-Stuffed Chicken with Broccoli

• 4 slices white sandwich bread, cut into cubes (about 2 1/2 cups)
• 2 ounces sliced deli ham, coarsely chopped
• 1/2 teaspoon dried sage
• 1/4 cup olive oil
• Coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 packages (10 ounces each) frozen broccoli florets, thawed
• 2 garlic cloves, minced
• 1 tablespoon white-wine vinegar

1. In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper.
2. Lay chicken flat on a work surface.
3. Using a paring knife, cut a 2-inch-long slit in the thick side of each breast half.
4. Insert knife and pivot, carefully forming a deep pocket without enlarging opening (or piercing through opposite side).
5. Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.
6. In a large skillet, heat 1 tablespoon oil over medium-high.
7. Add chicken; cook until browned on one side, 6 to 8 minutes.
8. Turn chicken, cover skillet, and reduce heat to medium.
9. Cook until chicken is cooked through, 6 to 8 minutes more.
10. Transfer to a plate; tent with foil to keep warm.
11. In the same skillet, heat remaining tablespoon oil over medium-high; add broccoli and garlic.
12. Cook, tossing, until broccoli is warmed through, 4 to 6 minutes.
13. Remove from heat; stir in vinegar.
14. Serve with broccoli.
15. (Per Serving)
16. Calories: 463
17. Fat: 17.6g (3.2g Saturated Fat)
18. Protein: 53.5g
19. Carbohydrates: 19.2g
20. Fiber: 3.9g

white sandwich bread, deli ham, sage, olive oil, salt, chicken, frozen broccoli, garlic, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/ham-and-sage-stuffed-chicken-with-broccoli-387556 (may not work)