Stuffed Chicken with Sautéed Kale

Ingredients

• Basil Pesto

  Kroger

  ⅓ cup or 80g

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Mozzarella cheese

  Part skim milk

  ¼ cup, shredded or 28g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sun-dried tomatoes

  ¼ cup or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 breast fillet or 944g

• 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°F. Pound chicken breasts slightly and butterfly them to create a pocket without cutting through.
2. Mix pesto, yogurt, mozzarella, Parmesan, garlic, and sun-dried tomatoes. Fill chicken pockets with this mixture and secure with toothpicks.
3. Prepare two bowls: one with whisked eggs and the other with bread crumbs. Dip chicken in eggs, then coat with bread crumbs, securing with toothpicks.
4. Brown chicken rolls in a lightly greased skillet over medium-high heat. Transfer to a greased baking dish and bake for 30 minutes.
5. While chicken bakes, sauté onions in butter until translucent. Add pine nuts and cook for 2 minutes. Remove from skillet.
6. Add kale to the skillet with 2 tablespoons of water. Cook until wilted, about 5-8 minutes, stirring occasionally.
7. Serve chicken over sautéed kale, topped with onions and pine nuts.