Kale and Sundried Tomato Stuffed Chicken

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5 from 1 review

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.


  • 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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Cover and let steam for 2 minutes.
  4. Remove top and sauté for several more minutes, until all kale has wilted.
  5. Add in sundried tomatoes and cook for 3 more minutes. Set aside.
  6. 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.
  7. 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.
  8. Roll up pieces and place seam side down in a baking dish.
  9. Top with freshly ground salt and pepper.
  10. Bake for 20-25 minutes or until chicken has cooked all the way through and is no longer pink.
  11. Serve warm.