This elegant dish is surprisingly simple to make.
Kale and Cream Cheese Stuffed Chicken
1 clove garlic, minced
1 onion, sliced
1 tsp fresh thyme or seasoning of your choice
1 oz light cream cheese
2, 6-oz chicken breasts
2 cups kale cut into strips
Salt and pepper to taste
Preheat oven to 350 degrees F.
Cook garlic and onion over medium-high heat until the onions look glassy. Add the thyme, kale, salt and pepper.
While that is cooking, butterfly the chicken breast and set aside*. Once the kale is tender and dark green, transfer the ingredients to a bowl and mix in the cream cheese.
Place half of the mixture in each breast and roll it up like a burrito. Place the chicken on an oiled baking sheet with the seam side down to prevent it from unrolling while its baking. Season with salt and pepper.
Bake for 30 minutes.
*Butterflying meat is a technique used to thin out and enlarge the surface area of meat. Simply lay the chicken breast on the cutting board and with the knife parallel to the cutting board, cut the chicken in half horizontally.
Calories: 320 | Total Fat: 9g | Carbohydrate: 15g | Fiber: 2g | Protein: 41g
With assistance from nutrition intern Stephanie Leung.
happy holidays to you…thanks for remembering me
OMG…. I this recipe is awesome… although I did risk substituting “baby spinach” for kale because one of my guest doesn’t like kale… It still turned out awesome… I made a double batch so that I would have left overs (just barely as it turned out) and served it with fresh steamed broccoli and small tossed green salad, YUMMY!!!! … and for breakfast this morning I took half a breast chopped it “filling and all” up and using a non-stick spray warmed it up in a skillet then added 3 well beatened eggs and scrambles them together. Served it with 1/2 a homemade biscuit and orange juice. All three of absolutely loved the flavor it added to the scrambled eggs. I am certainly going to be making this again, and possible make it next time with kale. I would give this Recipe 5 out of 5 stars.