Pesto and Sun-Dried Tomato Stuffed Chicken Breast with Cauliflower Mash and Garlic Kale
Plain old grilled chicken gets boring from time to time, tonight I decided to dress my chicken up with a robust pesto and sundried tomato filling with a cauliflower mash and fresh sautéed kale on the side. This Home Chef inspired dish is packed with all of the flavor and none of the guilt :)
1 Cauliflower Head
1 oz. Sun-Dried Tomatoes
2 Garlic Cloves
7 oz. Kale
2 Boneless Skinless Chicken Breasts
¼ cup grated Parmesan Cheese
¼ tsp. Red Pepper Flakes
1 ¾ oz. Pesto
Prepare the Ingredients:
Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Bring cauliflower florets and enough water to cover to a boil over high heat. Coarsely chop sun-dried tomatoes and place in a small bowl with hot water to soak for at least 5 minutes. Mince garlic. Stem kale and coarsely chop. Rinse chicken breasts and pat dry.
Butterfly the Chicken:
Lay chicken flat on cutting board, and holding a knife parallel to cutting board, make a slit ¾ of the way through the middle. Season both sides with a pinch of salt and pepper.
Cook the Cauliflower:
Once cauliflower is boiling, cook 10-12 minutes, or until cauliflower is fork tender. Strain cauliflower, return to pot over medium heat, and cook 1 minute to evaporate excess moisture. Add grated Parmesan cheese and mash with potato masher or fork. Stir in red pepper flakes and ¼ tsp. salt. Set aside.
Stuff and Cook Chicken:
Drain sun-dried tomatoes, open each chicken breast, scoop pesto-tomato filling inside each breast, then close. Heat 1 tsp. olive oil over medium heat. Place chicken in pan and brown. Carefully flip chicken over, then place pan in oven. Roast for 7-10 minutes. Remove from oven and set breasts on plate to rest.
Cook the Kale:
Return pan used to cook chicken (no need to wipe clean, the brown bits are full of flavor) to medium heat and add 2 tsp. olive oil. Add garlic and cook for 30 seconds, or until fragrant. Add kale and cook 5 minutes, moving greens around as they cook, until kale is tender. Season with a pinch of salt and pepper.
Plate the Dish:
Set a scoop of cauliflower mash and kale alongside chicken and enjoy J