Broccoli and Cheddar Stuffed Chicken Pockets

Talk about making a statement at dinner alright.  This deliciously gorgeous dish looks much more difficult than for which it really is.  It is a great simple way to combine the main part of the meal with the vegetable side.  Taking only about ten or so minutes to assemble, using only a few basic ingredients and baking for about the length of time it takes to whip up some homemade mashed potatoes.  And there you have, a five-star meal for a family on a budget in the nick of time.  Perfect. 

3 large chicken breasts (about 2 lbs. worth)
2 cups of fresh broccoli (chopped and steamed)
1 cup of shredded mild cheddar cheese
4 T. of grated Parmesan cheese
1 T. of real butter (diced into 6 pieces)
sea salt and fresh cracked pepper
1 recipe of my Mashed Potatoes

-Preheat your oven to 400*.  Grease a 9x13" baking dish well; set aside.  Using a non-porous cutting board (meaning not a wooden one) and a sharp serrated knife, cut each chicken breast in half width wise.  Then working in the center of the cut edge, carefully insert your knife and slowly cut open a pocket without cutting through the sides or the bottom; alternate stuffing it with a pinch of cheese and about 3 broccoli florets.  Lay the stuffed chicken pockets out in your greased baking dish, making sure they do not touch each other.  Sprinkle the tops with some Parmesan cheese, salt and pepper.  Then place a dot of butter on top.  Bake at 400* for about 30 minutes, then increase your oven temperature up to 450* and bake for about 5-10 minutes more (watching carefully) or until the chicken is done and begins to slightly brown on top.  Serves 4-6.  Enjoy!