Sun-dried Tomato, Kale + Mozzarella Stuffed Chicken


Ingredients:
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 .


Instructions:
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.

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