Tuscan White Bean, Kale and Roasted Pepper Stuffed Chicken

There is something about a stuffed chicken recipe that always feels decadent. It’s just so hearty, wholesome and filling. When I ditched dairy a few year back (we were not getting along), I eagerly searched for substitutes for cheese to use in recipes like this and thankfully, the humble cannellini bean came to my rescue. Creamy and satisfying, this fiber and protein rich bean became a staple in our house.

Ingredients:

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

Instructions:

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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