This filling, protein-packed dinner is bound to make it into your rotation of favorites. Just one serving of Pomegranate Bandit‘s Stuffed Chicken & Sautéed Kale with Pine Nuts has 42 grams! Sauteed kale kicks in extra antioxidants, iron and Vitamin K.
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Stuffed Chicken & Sautéed Kale with Pine Nuts
Ingredients
For the stuffing:
- 2 tablespoons jarred Pesto (approx. 62 calories/tablespoon)
- 1 tablespoon 2% Greek Yogurt
- 1/4 cup shredded Mozzarella
- 1 tablespoon grated Parmesan
- 1 clove Garlic, minced
- 1/4 cup sliced Sun-dried Tomatoes
For the chicken:
- 4 Chicken Breasts (approx. 5 ounces each, uncooked), pounded to 1/4″ thick
- 1/4 cup Bread Crumbs
- 2 large Eggs
For the fixings:
- 1 bunch chopped Kale, stems removed (about 4 cups)
- 1/2 tablespoon Butter
- 1/4 cup diced Onion
- 1/4 cup Pine Nuts
Directions
Preheat oven to 375F.
Mix together the pesto, yogurt, cheese, garlic, and sun-dried tomatoes. Spread a thin layer on each chicken breast and roll it up, sealing with toothpicks.
Set up two shallow bowls, one with whisked eggs, the other with bread crumbs. Dip chicken rolls in the eggs, followed by the bread crumbs, making sure to evenly coat each one. This can be a bit tricky at first, so try to weave the toothpick to “sew” up the chicken so none of the stuffing escapes.
Heat a large, lightly greased skillet on medium-high and brown the chicken rolls on each side. Transfer chicken rolls to a lightly greased baking dish and bake until fully cooked, about 30 minutes.
While the chicken bakes, prepare the kale, onions and pine nuts. Wash, pat dry, and separate stems. Heat butter in a large skillet and sauté onions on medium heat until translucent, then add pine nuts and toss for about two minutes. Transfer to a plate and then add kale to skillet with approximately two tablespoons water. Heat until wilted, about 5-8 minutes, stirring occasionally,
Serve chicken over sautéed kale topped with onions and pine nuts.
Nutrition Information
Serves: 4 | Serving Size: 1/4 of recipe
Per serving: Calories: 369; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 185mg; Sodium: 333mg; Total Carbohydrate: 13g; Dietary Fiber: 1g; Sugars 2g; Protein: 42g
Nutrition Bonus: Potassium: 546mg; Vitamin A: 139%; Vitamin C: 141%; Calcium: 18%; Iron: 18%
Ashley is a creative professional, fitness enthusiast, and food aficionado whose mission in life is to stay healthy at her 9-5 desk job while avoiding her coworker’s candy bowl. On her blog, you’ll find lots of tasty, healthy recipes, as well as random tid-bits on how to maintain a healthy lifestyle without eating leaves for all your meals! You can also connect with her on Facebook, Twitter, Instagram and Pinterest.
Photo courtesy of Ashley Rick. Original recipe published on Pomegranate Bandit.
