4 Servings 35 min Cook
1 1/3 Cup Basil Pesto
1 Oz Nonfat Greek Yogurt
1/4 Cup, shredded Mozzarella Cheese
1 Tbsp Parmesan Cheese
1 Cloves, minced Garlic
1/4 Cup Sun-Dried Tomatoes
8 Breast, bone removed Chicken Breast
2 Extra large Egg
1 Cup Bread Crumbs
4 Cup, chopped Kale
1/2 Tbsp Butter
1/4 Cup, chopped Onions
1/4 Cup Pine Nuts
Preheat oven to 375 degrees F.
Pound chicken out a bit.
Butterfly chicken breasts enough to create a pocket, but do not cut in half
Mix together the pesto, yogurt, cheese, garlic, and sun-dried tomatoes.
Fill the pocket you cut into the chicken with a thin layer of the mixture; use a toothpick to seal
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.