Preheat the oven to 400°F.

Cut a pocket lengthwise into the side of each chicken breast using a very sharp paring knife, being sure not to cut all the way through the chicken breasts. Gently use your fingers to widen the pockets for stuffing. Set aside.

Stir together in a small bowl the salt, smoked paprika, garlic powder, onion powder, and black pepper. Set the seasoning blend aside.

To a medium bowl add the broccoli florets, red bell pepper, colby-jack cheese, mayonnaise, and 1 teaspoon of the reserved seasoning blend. Stir gently to combine, being sure not to break up the broccoli florets too much.

Stuff each of the prepared chicken breasts with a fourth of the broccoli filling. Secure each stuffed chicken breast with 2-3 toothpicks to keep the filling in place when cooking.

With the remaining reserved seasoning blend, sprinkle evenly over both sides of the filled chicken breasts and set aside.

Preheat a large, oven safe skillet over medium heat. Once hot, add the olive oil and two of the stuffed chicken breasts to the skillet. Brown the stuffed chicken for 3-4 minutes on each side. You are not cooking the chicken all the way at this point. Once both sides of the chicken are lightly browned, remove from the skillet and place onto a clean plate. Repeat with the remaining two stuffed chicken breasts.

Once both batches are browned, return all four chicken breasts to the skillet, remove from heat and cover with foil before baking.

Bake for 18-20 minutes or until the internal temperature of the thickest part of the chicken reaches 165°F on an instant read thermometer.

Let the chicken rest for 5 minutes, then carefully remove the toothpicks before serving.