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Sun-dried Tomato + Kale & Mozzarella Stuffed Chicken
Try this recipe tonight – instead – of your regular Friday night pizza…The flavor delivers & who knows…maybe you’ll have a new Friday night regular!
Makes 3-4 servings
- 1 lb. free range chicken breast (about 3 medium- large breasts)
- 1/2 cup sun-dried tomatoes
- 1/2 cup fresh kale, shredded
- 1/2 cup fresh mozzarella cheese
- 2 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp ground cumin
- Sea salt and pepper to taste
Preheat the oven to 375F.
In a small bowl, add chicken breast, olive oil, garlic powder, cumin, Italian seasoning, salt and pepper. Mix well to combine and let the chicken marinate for at least 1 hour, refrigerated.
With a large sharp knife, carefully cut the chicken breasts lengthwise – Don’t cut all the way through – creating a large pocket.
Open the chicken breasts up where you cut them and layer in the remaining ingredients.
Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a large oven-safe skillet and sear the meat on both sides for about 3 minute per side.
Place the skillet in the preheated oven and finish cooking the chicken. Roast for an additional 10-12 minutes, just until chicken is cooked through.