Kale and Sundried Tomato Stuffed Chicken
A simple yet flavorful chicken recipe made with just 4 ingredients. This Kale and Sundried Tomato Stuffed Chicken is a hit for an easy weeknight dinner or a fancy weekend dinner party.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken breasts (about 8 oz each)
- 1 tbsp olive oil
- 4 oz goat cheese
- 1 head of kale, stemmed and chopped
- 1 cup sundried tomatoes, chopped finely (can be in oil or not – either works)
- salt and pepper
Instructions
- 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.