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Savoury Kale Stuffed Chicken
4 whole broiler-fryer chicken breasts, halved, boned
1/2 medium onion
1 tablespoon extra virgin olive oil
2 medium garlic cloves, minced
4 cups firmly packed kale leaves, ribs removed
1 pound ricotta cheese
1 egg, beaten
1/4 cup chopped parsley
1 teaspoon salt
1 tablespoon fresh chopped basil
1/4 teaspoon freshly ground pepper
In food processor, place onion and process with on-and-off control until
onion is chopped. In medium frying pan, place oil and heat to medium temperature.
Add garlic and onion; sauté about 5 minutes or until lightly browned
and set aside. In large sauce pan, place 2 cups water and a steamer basket.
Cover and bring water to a boil; add kale and steam over high heat about
6 minutes or until kale is cooked through. Remove kale and place in food
processor. Process with on and off control until finely chopped. Gather
into a ball and gently press out excess water. In large bowl, mix together
onion and garlic mixture, kale, ricotta, egg, parsley, salt, basil and
pepper. Gently loosen skin from one side of breast to forma pocket. Stuff
1/3 cup of kale mixture into pocket of each breast. Tuck skin and meat
under breast to form dome shape. Place chicken in buttered glass baking
dish. Bake in 350 degrees F, oven about 30 minutes or until fork can be
inserted in chicken with ease. Remove from oven and let rest about 10 minutes
before slicing and serving. Makes 8 servings.