Looking for an easy super flavorful healthy dinner idea? I may have the answer. This simple man`s plan to better eating today comes in the form of Curly Kale & Goat Cheese Stuffed Chicken w/Roasted Red Pepper Puree. Tender chicken breasts, tangy goat cheese, sweet roasted red bell pepper & acerbic kale marry beautifully together in this low fat, low calorie, low carb, gluten free, nutritious absolutely delicious 6 ingredient (Not counting S & P) entrée. Today I rounded out dinner with baby yellow squash & Crispy Duck Fat Potatoes.
A quick note, Kale is a beautiful dark leafy green that is packed with nutrition and cancer fighting properties. High in manganese, as well as vitamins A, C and K, this vegetable is often referred to as a superfood. Gaining quickly in popularity for its ease to grow, hardiness and wonderful taste, this leafy green is becoming a staple in kitchens everywhere.
Here`s what you`ll need for your Curly Kale & Goat Cheese Stuffed Chicken w/Roasted Red Pepper Puree:
Makes 4 servings
Boneless Skinless Chicken Breast- 4 pounded to about 1/4 inch thickness
Curly Kale- 4 cups chopped, stems removed (or kale of your choice)
Goat Cheese- 3 oz (Feta would be fantastic as well)
Roasted Red Bell Pepper- 1-2 depending on size
Lemon- 1/2 juiced
Garlic-1 clove minced
S & P
Start with your chicken breasts.
Using a meat mallet or heavy bottomed skillet gently pound the chicken to about 1/4 inch thickness. I like to use a freezer bag for this but plastic wrap or wax paper also works well. I like the durability of freezer bags & makes clean up a snap. Remove to a cutting board & repeat with the remaining chicken.
Season well with salt & pepper. Preheat your oven to 400 degrees.
Remove the stems & give the kale a good chop.
Heat a skillet over medium heat with a splash of water. Add the kale, season with a little salt & pepper and cook stirring regularly until cooked down & the liquid has evaporated, 3-4 minutes. The volume of kale is going to shrink dramatically. When just about finished add the garlic & squeeze 1/2 a lemon , stir & cook 1 minute more. The lemon is optional but I love the brightness it adds.
Add the kale to a bowl with the goat cheese & mix well.
Spread a layer of the kale-goat cheese mixture over the chicken. Starting with the pointy end roll up jelly roll style. Repeat with your remaining chicken breasts.
Line a baking sheet with foil & give a quick hit of cooking spray or grease lightly. Bake 15-20 minutes depending on the size of your chicken or until it reaches an internal temperature of 165 degrees.
While the chicken cooks add the roasted red bell pepper to a blender cup. Season with a little salt & pepper & blend until smooth. This is so basic but I love the sweetness of the bell peppers however you have a lot of options here. The addition of garlic powder, smoked paprika, dried chile powder, herbs such as basil, oregano, rosemary etc etc all work. Leave it as is or change the flavor profile, really what ever you want to do will work. We`re ready to eat!
Remove the chicken to a plate or platter & spoon some sauce over the top.
Serve and enjoy your Curly Kale & Goat Cheese Stuffed Chicken w/Roasted Red Pepper Puree!!