Kale And Sundried Tomato Stuffed Chicken Food

SUN-DRIED TOMATO, KALE AND FETA STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low and add kale and stir until wilted, about 2-3 minutes.
• Transfer to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper.
• Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.
• Spray a 9×13 baking dish with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is known as butterflying. Place in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.
• Top with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25-35 minutes.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 400°F, Gas Mark 6 (200°C.)
• Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
• Season the chicken breasts with salt, pepper and dried oregano.
• Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
• Stuff to the brim with the fillings
• Use a few cocktail sticks to hold the chicken together and place on a baking tray.
• Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
• Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
• Remove the cocktail sticks.
• Enjoy!

KALE AND SUNDRIED TOMATO STUFFED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Over medium heat, place kale in a large pan or pot and top with 1 tbsp of olive oil and 1/3 cup of water.
• Cover and let steam for 2 minutes.
• Remove top and sauté for several more minutes, until all kale has wilted.
• Add in sundried tomatoes and cook for 3 more minutes. Set aside.
• Slice chicken pieces in half (horizontally - the long way) and using a mallet, pound chicken slices to make them thinner. You want 8 thin chicken breasts.
• 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.
• Serve warm.