Kale Dip Stuffed Chicken
Simple and savory kale dip stuffed chicken is a dish that shines equally well on your weeknight table or for guests you want to impress with your kitchen prowess. For the filling, a traditional kale dip is modified into a healthier stuffing mixture by combining fresh chopped kale with Greek yogurt instead of mayonnaise and cream cheese. Any other sturdy garden green can be used in place of kale as well like spinach or swiss chard for an equally awesome stuffed chicken. If you’re feeling extra fancy, add a chopped artichoke heart or two for a little variation. I’ve also used leftover portions of this ricotta spinach artichoke dip on occasion… not that I usually have leftovers but it’s certainly a creative way to use them up if needed. This kale dip stuffed chicken is delicious served with additional kale prepared as a fresh chopped salad or sauteed in olive oil and garlic with a pinch of salt and pepper.
To save time on dishes, I am a huge fan of cast iron skillets, which is what I use for baking chicken dishes like this one. Once cast iron pans are seasoned properly, they are non-stick, are amazing at browning meats and can go directly in the oven (or grill) as well. They also don’t get washed in soap making clean up a bit easier. Simply scrub with a little hot water and salt rub until any stuck bits are removed from your pan, wipe out, and re-apply olive oil. Wipe out any excess oil and you’re done!
- 4 boneless, skinless chicken breasts
- 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
- 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.
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