Feta and Kale Stuffed Chicken Breasts

Mediterranean flavours infuse these plump chicken breasts that'll wow your taste buds!

Ingredients:

1 tbsp olive oil

1/3 cup chopped onion

1 tsp minced garlic

1 1/2 cups chopped kale

1/3 cup chopped sundried tomatoes 

1/2 cup crumbled feta

salt and pepper

1 tbsp butter

1/2 cup Panko bread crumbs

1 tsp dried oregano

2 boneless, skinless chicken breasts

Heat oil in skillet and add the chopped onion. Cook 2-3 minutes then add the garlic to cook for 1 minutes. Stir in the kale and cook just until wilted then add the sundried tomatoes and remove from heat. Allow to cool before adding the feta. Then season with salt and pepper to taste.

Cut the chicken breasts in half lengthwise but not all the way through (butterflied). Place on a greased baking dish then fill each breast to overflowing. 

Put the top flap over or if you did happen to cut them right through then just sit the top half over the stuffing. That works too.

For the crunchy coating melt the butter and toss with the panko and oregano. Sprinkle on top of each chicken breast. You can keep your hand alongside the chicken so the crumbs stay in place and not all over the dish.

So here they are ready for the oven. All the stuffing actually did fit into the two breasts and there was just enough crumb mix to cover each.

Bake at 425°F for 25-30 minutes or refrigerate until ready to cook. If you refrigerate them remove from fridge about 30 minutes before baking.

Serves 2-4 depending on your appetite... we found half a breast was a good size serving.

Recipe adapted from: rachelcooks.com