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Chicken Stuffed with Sun Dried Tomatoes & Kale
Chicken Stuffed with Sun Dried Tomatoes & Kale
Chicken Stuffed with Sun Dried Tomatoes & Kale
  1. Preheat oven to 400 degrees F.
  2. Place kale in a large pot and top with 1 tablespoon of olive oil and 1/2 cup of water and heat over medium. Cover and let steam for 2 minutes. Remove top and sauté for several more minutes, until all kale has wilted. Add in sun-dried tomatoes and cook for 3 more minutes. Set aside.
  3. Slice chicken pieces in half and using a mallet, pound chicken slices to make them about ¼ of an inch thick. Place a tablespoon of goat cheese onto each piece of chicken and top with 2 tablespoons of the sun-dried tomato & kale mixture. Roll up pieces and place seam side down in a baking dish. Top with freshly ground salt and pepper.
  4. Bake for 20-25 minutes or until chicken has cooked all the way through and is no longer pink. Cut each one in half before serving to make 8 portions.
Recipe Notes

Nutritional Information

  • Serving Size : 1 piece
  • Servings per Recipe : 8
  • Calories : 171
  • Protein : 24g
  • Carbohydrates : 5.5g
  • Dietary Fiber : 1g
  • Net Carbohydrates : 4.5g
  • Total Fat : 5.5g

GreenLite Units

  • 3.5P, 0.5C
(Adapted from Kale & Sun Dried Tomatoes Stuffed Chicken | The Healthy Maven)

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