Preheat the oven to 350F. If using fresh broccoli, cut into bite-sized florets. Boil or steam just until tender and pliable. Color should still be vibrant green. About 5 minutes. If using frozen broccoli, prepare according to package instructions.

Add cream cheese, garlic, hot sauce, and blue cheese salad dressing to your saucepan and melt together over medium-low heat until creamy and smooth. Careful not to burn the precious cheese. Remove from heat.

Toss in the broccoli and gorgonzola crumbles (standard blue cheese crumbles work here too).

Butterfly the chicken partially, creating a pocket instead of a flat piece. See image or post for more information. Stuff the buffalo broccoli mixture into the chicken breast pocket and place the breasts stuffed side up in the skillet.

Place into your preheated 350F oven, covered with a lid or tinfoil, for about 25 minutes. Check with an internal thermometer in the bottom and top portions of the breast. I found the bottom cooked more quickly than the top. Once the internal temperature has reached 165F sprinkle the shredded cheddar cheese atop the breasts and broil for 2-3 minutes until golden brown.