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 :)

Ingredients:

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

Directions:

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: