Stuffed Chicken with Sautéed Kale

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ⅛ cup or 31g

• Nonfat greek yogurt

  Nonfat, plain

  1 tbsp or 15g

• Mozzarella cheese

  Part skim milk

  1 oz or 28g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sun-dried tomatoes

  4 tbsp or 14g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Bread crumbs

  Dry, grated, plain

  4 tbsp or 27g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Kale

  Raw

  4 cup, chopped or 268g

• Water

  Plain, clean water

  2 tbsp or 30g

• Butter

  Unsalted

  ½ tbsp or 7g

• Onions

  Raw

  4 tbsp chopped or 40g

• Pine nuts

  Nuts, dried

  4 tbsp or 34g

Directions

1. Heat the oven to 375°F. Pat the chicken dry, season both sides lightly with salt and pepper, then gently pound and butterfly to create a pocket without cutting through.
2. In a bowl, stir together the pesto, Greek yogurt, mozzarella, Parmesan, garlic, and sun‑dried tomatoes until evenly combined.
3. Fill each chicken pocket with the pesto mixture and secure the opening with toothpicks, taking care not to overfill.
4. Place whisked eggs in one shallow bowl and bread crumbs in another. Dip the stuffed chicken in egg, letting excess drip off, then coat thoroughly with bread crumbs.
5. Heat the olive oil in a large skillet over medium‑high. Brown the breaded chicken on all sides until golden, 2–3 minutes per side. Transfer to a lightly greased baking dish and bake until an instant‑read thermometer in the center reads 165°F, about 25–30 minutes.
6. While the chicken bakes, melt the butter in the same skillet over medium heat. Cook the onions until translucent, then add the pine nuts and toast, stirring, for about 2 minutes.
7. Add the kale and water. Cook, stirring occasionally, until wilted and tender, 5–8 minutes. Season to taste with salt and pepper.
8. Serve the baked stuffed chicken over the sautéed kale, spooning the onions and pine nuts on top. Remove toothpicks before eating.