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Kale and Sundried Tomato Stuffed Chicken


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Kale and Sundried Tomato Stuffed Chicken

https://www.thehealthymaven.com/kale-sun-dried-tomato-stuffed-chicken/

A simple yet flavorful chicken recipe made with just 4 ingredients. This Kale and Sundried Tomato Stuffed Chicken is a hit for an easy weeknight dinner or a fancy weekend dinner party.

This is a vintage recipe on The Healthy Maven! I remember talking to Lee about this recipe back in the day and laughing about how we both made a similar variation weekly. It’s so good. So yes, it’s lived on the blog since then but let’s just say that the pictures were not *the best* so you probably scrolled right past this bad boy!

Stuffed chicken sounds intimidating but it’s so simple to make. I paired goat cheese with kale and sundried tomatoes and the end result is delicious. Once you’ve mastered this recipe, you’ll want to experiment with allll the different filling options!

Let’s dive in… 

Kale & Sundried Tomato Stuffed Chicken Ingredients

  • Chicken breasts
  • Goat cheese – feta also works great.
  • Kale – A whole head of kale! I know it seems like a lot but it will wilt down quite a bit
  • Sundried tomatoes – can be packed in oil or not – either works!
  • Olive oil
  • Salt and pepper

How to Make Stuffed Chicken 

STEP 1:Over medium heat, place kale in a large pan or pot and top with 1 tbsp of olive oil and 1/3 cup of water. Cover and let steam for 2 minutes. Remove top and sauté for several more minutes, until all kale has wilted. Add in sundried tomatoes and cook for 3 more minutes. Set aside.

STEP 2: Slice chicken pieces in half  (horizontally – the long way)  and using a mallet, pound chicken slices to make them thinner. You want 8 thin chicken breasts.

STEP 3: Crumble a tablespoon of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and tomato mixture.  Roll up the pieces and place seam side down in a baking dish. Top with salt and pepper.

STEP 4: Bake for 20-25 minutes at 400ºF or until chicken has cooked all the way through and is no longer pink. Enjoy!

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What to Serve with Kale & Sundried Tomato Stuffed Chicken

This recipe is a stunner on its own but I do love to pair it with some sides to round it out. Here are some ideas:

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Kale and Sundried Tomato Stuffed Chicken

A simple yet flavorful chicken recipe made with just 4 ingredients. This Kale and Sundried Tomato Stuffed Chicken is a hit for an easy weeknight dinner or a fancy weekend dinner party.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cook
  • Diet: Gluten Free


Scale

Ingredients

  • 4 chicken breasts (about 8 oz each)
  • 1 tbsp olive oil
  • 4 oz goat cheese
  • 1 head of kale, stemmed and chopped
  • 1 cup sundried tomatoes, chopped finely (can be in oil or not – either works)
  • salt and pepper
  1. Preheat oven to 400 degrees F.
  2. Over medium heat, place kale in a large pan or pot and top with 1 tbsp of olive oil and 1/3 cup of water.
  3. Cover and let steam for 2 minutes.
  4. Remove top and sauté for several more minutes, until all kale has wilted.
  5. Add in sundried tomatoes and cook for 3 more minutes. Set aside.
  6. Slice chicken pieces in half  (horizontally – the long way)  and using a mallet, pound chicken slices to make them thinner. You want 8 thin chicken breasts.
  7. Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture.
  8. Roll up pieces and place seam side down in a baking dish.
  9. Top with freshly ground salt and pepper.
  10. Bake for 20-25 minutes or until chicken has cooked all the way through and is no longer pink.
  11. Serve warm.

Keywords: stuffed chicken, sundried stuffed chicken, goat cheese stuffed chicken, kale stuffed chicken

Like this post? Here are more chicken recipes to try:

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