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Kale & Sun Dried Tomatoes Stuffed Chicken
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| Ingredients | |
| 4 | boneless, skinless chicken breasts (about 8 ounces each) |
| 1 tablespoon | olive oil |
| 1/3 cup | goat cheese |
| 1 head | kale, stemmed and chopped finely |
| 1 cup | sun-dried tomatoes, (not canned in oil), chopped finely |
| Salt, to taste | |
| pepper, to taste | |
Directions
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.
Nutrition Information
Serves: 4 | Serving Size: 2 pieces
Per serving: Calories: 342; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Cholesterol: 117mg; Sodium: 968mg; Carbohydrate: 11g; Dietary Fiber: 2g; Sugar: 5g; Protein: 48g
Nutrition Bonus: Potassium: 612mg; Iron: 10%; Vitamin A: 106%; Vitamin C: 76%; Calcium: 7%
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