30 Minute, 6 Ingredient Kale and Gruyere Stuffed Chicken

The holidays are full of TONS of dinner parties/potlucks and minimal time to make a balanced meal. This recipe will help with your holiday dilemma. The simplicity of the recipe and minimal ingredients/prep time will make it one of your weeknight dinner go-to’s PLUS it can double for a perfect potluck protein addition to next holiday party you’re invited to! And it’s mighty delish.

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Ingredients:

  • 2 cups (500 mL) kale, washed, 1/2 cm slices – approx 2 kale stocks
  • 1 tsp (5 mL) olive oil + 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 4 chicken breasts, cut in half for stuffing (see below)
  • 1/4 cup (60 mL) Gruyere cheese, grated
  • Salt and pepper (or seasoning salt, to taste)
  • Toothpicks (optional, but helpful!)

What to do:

  • In a medium heatpan, heat olive oil. Add garlic and cook for approx 2-3 minutes until fragrant. Add kale, salt and pepper and cook for approx 5 minutes until wilted and warmed through. Cool.

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  • Season chicken with salt and pepper. Cut middle of chicken breast (“butterfly” technique) to make a pocket into the meat. Stuff breast with 2-3 tbsp (30-45 mL) kale and 1 tbsp (15 mL) Gruyere cheese. Optional: use toothpicks to hold chicken closed to help with the cooking process – prevent “stuffing” from spilling out while cooking. Do this for all 4 chicken breast. img_1213
  • Heat large pan on medium heat. Add 1 tbsp (15 mL) olive oil. Add stuffed chicken breast and cook for 4-5 minutes covered with a lid. After 4-5 minutes, flip chicken breast and cook for another 4-5 minutes uncovered.
  • Once cooked, allow chicken breast to rest for 5-10 minutes. Slice into 2 cm pieces.
  • Serve with a salad. NOM!

Serves approx 4-6 individuals.

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2 thoughts on “30 Minute, 6 Ingredient Kale and Gruyere Stuffed Chicken

  1. Eric Chi says:

    Hey Whitney,

    Is pan frying/searing much worse than baking in the oven? I try to avoid pan frying/searing but wondering if it’s worth being so stringent about it.

    Eric

    Like

    • whitneyhussain says:

      No need to feel you should limit pan frying or searing! Those are definitely great ways to be cooking. The higher heat is similar to broiling foods that you cook in the oven. Unless you’re planning to burn the heck out of the food, I would definitely use them as cooking options!

      Like

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