I love stuffed chicken, especially when it is filled with tangy and creamy goat cheese. Chevre stuffed chicken has to be one of my all time favorite dishes. Recently, I have been on a kale kick. Mostly, because I have been using it for juicing and bought a giant bag, that I have also been using for sauteed kale. This is like the never ending bag of kale! Kale is such a super food and is packed with loads of vitamins and minerals, so I feel really good about giving this to my family. This dish requires a bit of cooking time, but has pretty minimal prep. Enjoy
Ingredients
1 clove garlic, minced
1 tsp olive oil
4 cups spinach, chopped
1/3 cup green onions, diced
5 ounces chevre (goat cheese)
1 tsp basil, plus a pinch
1 tsp rosemary, plus a pinch
Salt and pepper to taste
4 chicken breasts
Preheat oven to 350 degrees. Add olive oil, garlic and
spinach to a large sauce pan. Sauté until spinach is wilted. Pour spinach in to
a bowl and let cool for 5 minutes. Next add the green onions, chevre, herbs and
salt and pepper to bowl. Stir until all ingredients are incorporated.
Slice a lengthwise slit in to the chicken, to make a pocket.
Stuff the chicken with the goat cheese mixture. Sprinkle a pinch of basil and
rosemary over the top of the chicken. Salt and pepper to taste.
Place chicken in to a large pyrex dish, or on a large baking
tray. Cover with foil and bake at 350 for 45 minutes, or until chicken reaches an internal temperature of 165 degrees.
Sauted Kale with
Lemon
Ingredients
2 tablespoons olive oil
2 cloves of garlic, minced
½ cup chicken or vegetable stock
8 cups of kale, chopped
2 tablespoons lemon
Salt and pepper to taste
In a large pot sauté garlic and olive for two minutes over
medium heat. Add chicken stock and kale. Cover and cook for 10 minutes. Uncover
and cook on low for 15 minutes, or until all the liquid has evaporated. Add lemon
and salt and pepper to taste.
Serves 4
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