Chicken with Kale Stuffing
Kale is a member of the cabbage family. This cruciferous veggie is a nutrition powerhouse packed with vitamins A and C, folic acid (a B vitamin), calcium and iron.
Makes 4 servings
|4||boneless skinless chicken breasts|
|1||cup sliced mushrooms|
|1/2||cup chopped onion|
|2||tablespoons dry white wine|
|1||teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano|
|1||clove garlic, minced|
|1/2||teaspoon black pepper|
|2||cups chopped stemmed washed kale|
|2||tablespoons light mayonnaise|
|1/2||cup seasoned bread crumbs|
- Preheat oven to 400°F. Coat shallow baking dish with nonstick cooking spray; set aside. Remove fat from chicken. Pound chicken with meat mallet to 1/2-inch thickness; set aside.
- Heat skillet over medium-high heat. Add mushrooms, onion, wine, oregano, garlic and pepper; cook and stir about 5 minutes or until onion is softened. Add kale; cook and stir until kale is wilted.
- Spread kale mixture evenly over flattened chicken breasts. Roll up chicken; secure with toothpicks or metal skewers. Brush chicken with mayonnaise; coat with bread crumbs. Place chicken, seam side down, in prepared baking dish. Bake 25 minutes or until chicken is golden brown and no longer pink near centers. Remove toothpicks before serving.
|Serving Size:||1 chicken roll|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||23 %|
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