Kale Stuffed Chicken Breasts For Two Food

SPICY KALE AND CORN STUFFED CHICKEN BREASTS

Steps:

• Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
• Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
• Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
• Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

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.

KALE-STUFFED CHICKEN BREASTS

Steps:

• Cut each whole chicken breast into two halves, following the line that separates the two sides. Trim the breasts of fat and cartilage. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast. Do not cut all the way through to the other side.
• Divide the stuffing into 6 equal portions, about 1/3 cup each. Fill each pocket with the stuffing. Press the edges of the chicken together, securing the filling inside the chicken. Do not flatten the breast. Refrigerate the stuffed breasts until you are ready to bread and bake them.
• Position a rack at the top of the oven and preheat the oven to 450˚F.
• Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground. With the processor running, drizzle in the olive oil and hot sauce. Process until the bread crumbs are coated in the oil, about 15 seconds.
• In three separate bowls, place the bread crumb mixture, flour, and egg. Add the milk to the egg and whisk to combine. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
• Place a rimmed baking sheet in the oven for 5 minutes.
• Dredge one stuffed chicken breast in the flour and shake off any excess. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly. Repeat the process with each piece. Remove the pan from the oven and place the chicken pieces on the hot pan.
• Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165˚F. (Be sure to test the temperature of the chicken meat and not the stuffing.) If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
• Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
• Kale and Tapenade Stuffing
• In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
• Make Ahead
• The cooked chicken breasts may be refrigerated for up to 3 days. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400˚F. oven. Uncover and continue baking for an additional 5 to 10 minutes before serving.