Preheat your oven to 425 degrees F.

Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.

Season generously both sides of the chicken breasts and the pocket with salt, pepper, paprika and garlic powder.

For the stuffing, chop the broccoli into ~1/2 inch pieces.

Place the broccoli in a microwaveable dish and add about 2 tablespoons of water.

Cover with plastic wrap and microwave for 1 minute. Drain any excess water.

To this dish add the bell pepper, cheese, mayo, and season with a little salt, pepper, garlic powder and paprika. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick if necessary to secure the opening.

Preheat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil.

Sear the chicken for 2 minutes on each side.

Cover the skillet with foil and bake in preheated oven for 15- 17 minutes, or until the chicken reads 165 degrees. Let rest, covered for 5 minutes before serving.