Sun-dried Tomato, Kale + Mozzarella Stuffed Chicken {Try this recipe *instead* …

Sun-dried Tomato, Kale + Mozzarella Stuffed Chicken ?
{Try this recipe *instead* of your regular weekend pizza…The flavor delivers & who knows…maybe you’ll have a new weekend regular…} .
makes 3-4 servings
1 lb. free range chicken breasts (about 3 medium-large breasts)
1/2 cup sun-dried tomatoes
1/2 cup fresh kale, shredded
1/2 cup fresh mozzarella cheese
2 Tbsps avocado oil, and 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 375 degrees f.
In a small bowl, add the chicken breasts, oil, garlic powder, cumin, Italian seasonings, sea 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 in each as shown.
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 until nicely browned.
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.
❤ Rachel

Sun-dried Tomato + Kale & Mozzarella Stuffed Chicken Tastes like Pizza!




My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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