how to cook Kale-Stuffed Chicken Breasts
Serves: 2
Time: 25-30 minutes
(15 minutes prep time, 10-15 minutes cook time)
Chicken
breasts stuffed with kale, cream cheese, feta cheese, and garlic is an
impressive, but
Cooking Tip: To cut a pocket in a chicken
breast safely, press a spatula down on top before inserting your sharp knife
into the middle of the chicken, at the thickest part. The spatula acts as a
shield for your hand. Make a slit about 5 centimeters long and cut ¾ of the way
through, so you make a true pocket and don’t end up cutting the breast in half.
Ingredients:
2 thick chicken breasts
¼cup
crumbled feta cheese
3 diced garlic cloves ½
tablespoon olive oil Salt and pepper to taste
Directions:
1.Preheat
your oven to 450-degrees.
2.Mix
squeezed kale, cream cheese, feta, garlic, and a little salt in a bowl.
3.Carefully
cut a “pocket” in the chicken.
4.Divide spinach-cheese stuffing
into two parts, and roll each one into a log shape with your hands.
5.Stuff logs into the chicken pockets.
6.Season everything with salt and pepper.
7.Pour oil into a skillet that fits two breasts.
8.When hot, add chicken to brown for 5 minutes on
one side.
9.You’re
only browning one side, so once that’s done, flip chicken and move
skillet to the oven.
10.Bake
for 10 minutes.
11.Check
temp, and if the thickest part is 165-degrees, they’re
ready. If not, bake for another 2-5 minutes.
12.Serve!
Nutritional Info (1
stuffed chicken breast):
Total
calories: 304
Protein: 30
Carbs: 5
Fat: 19
Fiber: 1