Go Back
Print Recipe

Sun-dried Tomato + Kale & Mozzarella Stuffed Chicken

Ingredients

  • 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

Instructions

  • 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.