Add the broccoli to a microwave safe bowl and pour ¼ cup of water over the top. Microwave for 1 ½ minutes. Drain the water and set aside.
Mix the paprika powder, salt and pepper together in a small bowl. Set aside.
Beat the cream cheese until smooth, then stir in half of the spice mix.
Mix in garlic and onions, then the cheddar, carrots and finally, gently mix in the broccoli just until combined to prevent it from breaking down too much.
Rub the olive oil and remaining spice mix on the outside of the breasts. Add more salt, pepper, and any other seasonings you like as desired.
Carefully cut each chicken breast in half vertically without cutting all the way through.
Add a dollop of the broccoli & cheddar mix to the breasts and spread it out.
Close and secure them with 2 or 3 toothpicks.
Place the chicken in a greased casserole or 9x13 baking dish.
Bake for 30-35 minutes, or until the internal temperature of the breasts reach 165 degrees Fahrenheit.
Remove and let them rest for 8-10 minutes before slicing and serving.
Store leftovers in an airtight container for up to 2 days.
If you don't like carrots and onions, you can simply leave them out! Nothing else needs changed, although I would add a dash of onion powder for flavor.
For seasoning the outside of the chicken we use a good amount of smoked paprika (regular is ok too) as well as salt and pepper. You can also add garlic powder, onion powder, seasoned salt, or any dried herbs you like!