Stuffed Chicken

6 boneless, skinless chicken breast halves (2-1/4 pounds)
4 ounces (1/2 package) 1/3-less-fat cream cheese
1 package frozen chopped broccoli, thawed
1/2 cup shredded cheddar
2 tablespoons seasoned bread crumbs
1/2 teaspoon each salt and pepper
Egg noodles (optional)

1. Heat oven to 350°. Remove tenders from chicken; reserve for another use. Cut a pocket into breasts, cutting into but not through. Soften cream cheese slightly.
2. In a large bowl, combine broccoli, both cheeses, bread crumbs and 1/4 teaspoon each of the salt and pepper. Stuff a scant 1/3 cup into each chicken breast. Secure with toothpicks.
3. Season chicken with remaining 1/4 teaspoon each salt and pepper. Brown chicken over medium-high heat in two batches in a nonstick skillet for 3 minutes. Transfer chicken to a baking dish. Bake at 350° for 30 minutes, until cooked through. Serve with egg noodles alongside, if desired.