Stuffed Chicken with Sautéed Kale

Ingredients

• Basil Pesto

  Kroger

  ⅓ cup or 80g

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Mozzarella cheese

  Whole milk

  ¼ cup, shredded or 28g

• Parmesan cheese

  Grated

  1 tbsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sun-dried tomatoes

  ¼ cup or 14g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  8 breast fillet or 1.16kg

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Kale

  Raw

  4 cup, chopped or 268g

• Butter

  Unsalted

  ½ tbsp or 7g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

Directions

1. Preheat oven to 375 degrees F. Pound chicken out a bit. Butterfly chicken breasts enough to create a pocket, but do not cut in half.
2. Mix together the pesto, yogurt, cheese, garlic, and sun-dried tomatoes. Fill the pocket you cut into the chicken with a thin layer of the mixture; use a toothpick to seal.
3. Set up two shallow bowls, one with whisked eggs, the other with bread crumbs. Dip chicken rolls in the eggs, followed by the bread crumbs, making sure to evenly coat each one. This can be a bit tricky at first, so try to weave the toothpick to “sew” up the chicken so none of the stuffing escapes.
4. Heat a large, lightly greased skillet on medium-high and brown the chicken rolls on each side. Transfer chicken rolls to a lightly greased baking dish and bake until fully cooked, about 30 minutes.
5. While the chicken bakes, prepare the kale, onions and pine nuts. Wash, pat dry, and separate stems. Heat butter in a large skillet and sauté onions on medium heat until translucent, then add pine nuts and toss for about two minutes. Transfer to a plate and then add kale to skillet with approximately two tablespoons water. Heat until wilted, about 5-8 minutes, stirring occasionally,
6. Serve chicken over sautéed kale topped with onions and pine nuts. Enjoy!

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