salt, pepper and garlic powder to season the chicken
2 tablespoons olive oil
KALE DIP INGREDIENTS:
2 leaves kale, stemmed and chopped
¼ cup unsweetened plain Greek yogurt
¼ cup ricotta cheese
1 clove garlic, minced
1 tablespoon chives, chopped
2 teaspoons dijon mustard
½ teaspoon dried dill
¼ teaspoon black pepper
pinch of pink himalayan salt, optional - omit for low sodium
shredded parmesan cheese, as garnish
Instructions
Preheat oven to 350 degrees.
In a bowl, combine the kale dip ingredients except the parmesan and set aside.
With a sharp knife, slice a large pocket into each chicken breast being careful not to slice all the way through. You’ll want to cut to within about ¼” on all sides leaving just the one side open for stuffing.
Stuff the kale dip mixture into each of the chicken breasts.
Use toothpicks to secure the open edge if needed so it’s mostly closed.
Sprinkle with salt, pepper and garlic powder on all sides.
In a cast iron skillet or other oven proof skillet, heat the olive oil until hot.
Sear the chicken on both sides until lightly browned.
Remove skillet from heat and place in the oven.
Bake 25-30 minutes until chicken is cooked through and juices are clear.
Remove from oven, top with parmesan and let rest 5 minutes before serving.