Broccoli and Cheese Stuffed Chicken Breast

Broccoli and Cheese Stuffed Chicken Breast 2 boneless skinless chicken breasts, cut in half and butterflied ( sliced through the middle-but not all the way through, to make a pocket) 1 1/2 cups steamed broccoli 2 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 cup shredded cheddar cheese ( or cubed Velveeta for a smoother sauce) 2 tablespoons cream cheese 1/2 cup shredded cheddar cheese ( not a typo, another 1/2 cup) salt and pepper garlic powder Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well. Add milk gradually, whisking constantly to avoid lumps. Add salt, pepper and garlic powder, and stir constantly until thickened. Add 1/2 cup cheddar and the cream cheese, and stir to melt. Add 1/4 cup of the broccoli pieces, and stir to combine. Make chicken: Open butterflied chicken pieces. Sprinkle with salt, pepper and garlic powder. Place a bit of steamed broccoli and a bit of cheese in each. Fold over, and seal with toothpicks. Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly. Place chicken in a small casserole dish, and pour cheese sauce over. This may either be browned in the oven, or served as is.