Kale and Gorgonzola Stuffed Chicken

I am he first person to admit that healthful living does not always come easily to me... I love beer and wine, drink iced coffee like Nancy Botwin from Weeds and can polish off a bag of Wachusett Sour Cream and Onion Chips like they'll stop making them tomorrow. That being said, I believe in moderation. I think all bad things must be balanced with good things, as long as the good things are delicious and fresh!

 

Pick fresh or buy local, organic when you can... Your body will thank you. 

If you grow yourself, your wallet will thank you!

Kale and Gorgonzola Stuffed Chicken

4 boneless, skinless breasts of chicken (try organic, free-range)

4-5 cloves garlic

2 small yellow onions

3 tbs. olive oil

4 cups chopped, raw kale- stems removed

1 cup walnuts

1 cup crumbled Gorgonzola cheese

1 egg

1 tbs+ freshly chopped herbs of choice 

(I used rosemary, thyme and sage)

salt and pepper to taste

Unfortunately, for my reader I rarely measure

(William, my type "A" counterpart, fervently disagrees with this policy).

Certainly use your own judgement in regards to measurement and portion.

 

 Finely chop or blend in a food processor: 4 cloves of garlic and 2 small onions.

In medium frying pan saute garlic and onions in olive oil.

Meanwhile, process or chop 3 cups of kale 

with 1 cup walnuts 

and 1 cup Gorgonzola cheese.

Slice chicken breast horizontally, parallel with cutting board, 

leaving one side attached.

Open chicken so it lies flat and pound between wax paper 

or plastic wrap until it is roughly 1/4" thick.

Preheat oven to 350 degrees.

Mix sauteed onion and garlic with kale, Gorgonzola, walnut mixture.

Add spices, salt and pepper to taste, and one egg. 

Lay the chicken breast open on cutting board and fill 

one side with stuffing mixture. 

Fold other half of breast over the mixture 

and weave together with a small wooden skewer.

Place stuffed breasts in a buttered or oiled baking dish.

Add salt, pepper, a drizzle of olive oil and rosemary garnish over top.

Cook at 350 degrees for 20 to 30 minutes depending on size 

and serve over a bed of fresh, chopped kale and romaine leaves.

I served this meal with vinaigrette-basted,
grilled romaine hearts and fresh cherry tomatoes. 

This is a quick and refreshing meal that myself
and the boys enjoyed thoroughly! 

I promise you will feel satisfied and guilt-free!