Kale and Sun Dried Tomatoes Stuffed Chicken
New recipe for two of our favorites: Kale and Chicken!
4 boneless, skinless chicken breasts (about 8 ounces each)
1 tablespoon olive oil
1/3 cup goat cheese
1 head of kale, stemmed and chopped finely
1 cup sun-dried tomatoes (not canned in oil), chopped finely
Salt and pepper, to taste
Preheat oven to 400 degrees F.
Place kale in a large pot and top with 1 tablespoon of olive oil and 1/2 cup of water and heat over medium. Cover and let steam for 2 minutes. Remove top and sauté for several more minutes, until all kale has wilted. Add in sun-dried tomatoes and cook for 3 more minutes. Set aside.
Slice chicken pieces in half and using a mallet, pound chicken slices to make them thinner. Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture. Roll up pieces and place seam side down in a baking dish. Top with freshly ground salt and pepper.
Bake for 20-25 minutes or until chicken has cooked all the way through and is no longer pink (mine takes about 23 minutes). Serve warm.
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