Stuffed Chicken Breasts…so good

Now, before you scroll down and see the recipe and see the word KALE…don’t panic. It adds just a little flavor, nutrition and color. Not a kale fan? You could use spinach instead…or just bag the whole “green idea” and leave it out. It will be fine…but if you happen to have the greens in your ‘frig…go for it!

I had to laugh. When I asked my husband what he wanted for dinner last night, he asked for a chicken recipe that I made 30 years (!) ago. I hadn’t made it for abput 25 years, yet he still remembered it. It made me laugh that he remembered that recipe. I dug it out of an old notebook I used back then and decided it wasn’t exactly “2015 friendly” so I updated it and came up with something that was soooo much better than the original. In fact, it was so good, that I am pretty sure I am making it the next time we have dinner guests! Company chicken! Woohoo!

This chicken recipe smells amazing with the garlic, wine and butter sizzling alongside it in the oven!

This chicken recipe smells amazing with the garlic, wine and butter sizzling alongside it in the oven!

Stuffed Chicken Breasts

4 chicken breasts, pounded to 1/4″ thickness

4 tsp. butter. softened

1/4 cup flour

1 egg, beaten slightly

1/3 c. panko crumbs

1/3 cup dried Italian breadcrumbs


2 cups kale, boiled for 3-4 minutes and drained

1  cup shredded mozzarella

2 Tbs. cream cheese

2 garlic cloves, chopped

3 tsp fresh parsley

1 tsp dried basil

1/4 tsp pepper

1/8 tsp cayenne

1/8 tsp salt


1/4 cup butter

1/2 cup dry white wine

2 garlic cloves, minced

Preheat oven to 350 degrees.

Spray a 9×9 inch baking pan (or a bit larger pan if you need it) with a nonstick spray.

Butter each of the flattened chicken breasts and season with salt and pepper.

Put your flour on one plate, the beaten egg in a small bowl and the breadcrumbs (mixed) on a larger plate.

Lay a thin layer of the boiled and drained kale leaves on top of each chicken breast (maybe 3-4 leaves per breast).

To a small bowl, add the cheeses, herbs, spices, garlic and salt and pepper. Mix them up and divide between the chicken breasts. Spread evenly.

Roll each chicken breast up and tuck the ends in and secure the entire breast with toothpicks so that the cheese will not come out when cooking. You’ll probably need 3-4 per chicken breast. Season each side with a little salt and pepper.

Carefully roll the prepared chicken breast in the flour and be sure it is all covered. Now roll it  in the egg and then the breadcrumbs. Yes it is messy. Yes, your hands will get dirty. Enjoy it. 🙂

Put the chicken in the prepared dish. Once all the chicken is prepared and in the dish, melt the butter in a small saucepan. Add the wine and garlic and let it simmer for a couple of minutes.  Now pour the wine mixture over the chicken. Bake for about 35-40 minutes. I baked mine (they were on the large side…Costco) for 35 minutes and they were perfect.

What did I love about this recipe? This was one of my very first recipes I made as a young bride 30 years ago. I have completely altered/updated it and it is so much healthier and delicious now!

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