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Tuscan White Bean, Kale and Roasted Pepper Stuffed Chicken


  • 6, boneless, skinless chicken breast
  • 1 large roasted pepper, diced
  • 1 cup Tuscan White Beans
  • 1 cup chopped, steamed or frozen kale
  • 1 tablespoon fresh oregano, finely chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste


Preheat oven to 400º.

Cut a horizontal slit through thickest portion of each chicken breast halves to form a pocket.

In a small bowl, combine the roasted peppers, white beans, kale and oregano. Season with salt and pepper. Stuff each chicken breast with 2 tablespoons of the mixture and close (you can use a tooth pick if needed). Season the outside of the chicken with salt and pepper.

Using a grill pan or sauté pan, heat the olive oil over medium-high heat. Sear the chicken (top side down to start) for 2-3 minutes to brown. Once browned, place the whole pan in the oven and back for 8-10 minutes to cook through.

Serving Size:

Serves 6

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Meet Katie Cavuto, MS, RD a Featured Registered Dietitian, Chef and Mom

Katie Cuvato

A Philadelphia-based registered dietitian and wellness advocate, Katie believes that health is about more than what you eat. She aims to inspire people to live well through messages of self-love, food enjoyment, mindfulness and sustainable, conscious living. Katie appears in regular nutrition and cooking segments on local and national TV.  Her writing and recipes have been showcased nationally in O, the Oprah MagazineFamily Circle and more. Katie is the dietitian for the Philadelphia Flyers and Phillies and was awarded Philadelphia Magazine’s “Best of Philly” in 2009, 2010, 2012 and 2014. Her first cookbook is being published by the American Diabetes Association in late summer of 2016. For recipes and wellness tips visit her