Savoury Kale Stuffed Chicken
Instructions:
- 4 whole broiler-fryer chicken breasts, halved, boned
- 1/2 medium onion
- 1 tablespoon extra virgin olive oil
- 2 medium garlic cloves, minced
- 4 cups firmly packed kale leaves, ribs removed
- 1 pound ricotta cheese
- 1 egg, beaten
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1 tablespoon fresh chopped basil
- 1/4 teaspoon freshly ground pepper
- In food processor, place onion and process with on-and-off control until onion is chopped.
- In medium frying pan, placeoil and heat to medium temperature.
- Add garlic and onion; sauté about 5 minutes or until lightly browned and set aside.
- In large sauce pan, place 2 cups water and a steamer basket.
- Cover and bring water to a boil; add kale and steam overhigh heat about 6 minutes or until kale is cooked through. Remove kale and place in food processor.
- Process with on andoff control until finely chopped.
- Gather into a ball and gently press out excess water.
- In large bowl, mix together onionand garlic mixture, kale, ricotta, egg, parsley, salt, basil and pepper.
- Gently loosen skin from one side of breast to forma pocket.
- Stuff 1/3 cup of kale mixture into pocket of each breast. Tuck skin and meat under breast to form dome shape.
- Place chicken in buttered glass baking dish.
- Bake in 350 degrees F, oven about 30 minutes or until fork can be inserted in chicken with ease.
- Remove from oven and let rest about 10 minutes before slicing and serving.
- Makes 8 servings.