July 9, 2013

Chicken Stuffed with Garlicky Kale & Cheddar

There is a plethora of fresh kale from the garden and I decided to use some of it in a chicken dish for dinner last night.  This is one of my family's favorites.  The chicken is moist and tender, and the garlicky kale and cheddar stuffing is so good it's hard to believe it's healthy!  If kale isn't currently part of your diet, you should consider throwing it in the rotation because of its health benefits.  Kale is packed with nutrients and vitamins, is low in calories, is high in fiber, and has zero fat.  

Yields 4 servings

  • 1 lb boneless, skinless chicken breast (about 3 halves)
  • 1 tbsp extra virgin olive oil 
  • 2 tbsp butter
  • 1/4 c onion, diced
  • 3 large cloves garlic, minced 
  • 1 c chicken broth
  • 4 c tightly packed fresh kale 
  • 1 1/2 c cheddar cheese, shredded
  • 1/4 c bread crumbs 
  • Salt, to taste
  • Pepper, to taste 
  • Lots of toothpicks


Preheat oven to 350 degrees.  

Heat the olive oil and butter in a large skillet over medium heat.  Add the onion and cook until soft, about 5 minutes.  Add the garlic and cook for 1 minute longer.  Whisk in the chicken broth and bring to a boil.  Add the kale in batches, until wilted down.  Continue to cook the kale for 5 minutes, stirring occasionally.  Season with salt and pepper, to taste.  Remove the kale with a slotted spoon or tongs and place it in a large bowl.  Reserve the juices from the skillet.  Allow the kale to cool.  Once the kale is cool, stir in the shredded cheddar cheese.  Set aside.  

Meanwhile, prepare the chicken breasts.  Butterfly the chicken and pound down to 1/4 inch thickness.  Season the chicken with salt and pepper.  Get your toothpicks ready.  Place approximately 1/2 cup of the kale mixture onto each chicken breast half.  Roll the chicken over the mixture and fasten with toothpicks.  I usually end up using 8 toothpicks per roll.  Make sure you count how many toothpicks you use and write it down!  

Place the chicken rolls seam side up on a lightly greased baking sheet.  Brush each chicken roll with some of the reserved juices.  Sprinkle bread crumbs evenly over all.    

Bake uncovered in preheated oven for 35 to 40 minutes, or until the chicken is cooked through.  Remove the toothpicks.  Count to make sure you removed every last one!

Serve whole or cut into medallions.  


1 comment:

I would love to hear from you! :)

Featured in: