This is one of my favorite go-to dishes. This dish is extremely versatile and is even keto friendly!
KALE & CREAM CHEESE STUFFED CHICKEN
PREP: 15 min. COOK: 13 min. TOTAL: 28 min.
INGREDIENTS:
for the chicken:
2 chicken breasts
6 oz. cream cheese
1 tsp. garlic, minced
1/4 cup chicken broth
3 cups kale (uncooked)
1 tbsp. olive oil
salt & pepper to season
for the sauce:
1/3 cup chicken broth
2 oz. cream cheese
INSTRUCTIONS:
for the chicken & sauce:
Butterfly the chicken breasts and season with salt and pepper.
In a pan, combine kale, garlic, and salt until wilted. Add in 6 oz of the cream cheese and mix until well combined.
Divide and stuff the kale and cream cheese mixture amongst the chicken breasts.
In the same pan, heat 1 tbsp. of olive oil on medium high heat. Place the chicken breasts in the pan and cook for 5 minutes. Flip the chicken and add in 1/4 cups chicken broth. Cover pan with lid and cook for 8-10 minutes or until the juices run clear. Set aside to rest.
In the pan, add 1/3 cup chicken broth and 2 oz. cream cheese. Bring to a simmer, whisking, being sure to incorporate the burnt bits from the chicken into the sauce. When the sauce reaches your desired thickness, remove from heat and pour over the chicken.
NOTE: I keep some extra kale on the side so I can also incorporate it into my sauce.
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