Mozzarella Parmesan Stuffed Chicken

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One of my favorite ways to get that nutrition is through dark leafy greens–rich in vitamins, minerals and fiber. Their nutrition profile shows that they are some of the most nutrient-dense foods on the planet helping to reduce the risk of cancer and heart disease by protecting our cells against free radicals in the body. That’s why I rarely go a day without eating kale! I’ve used it in this recipe for Mozzarella Parmesan Stuffed Chicken.

The chicken is stuffed, seasoned, and then seared on both sides before going into the oven to finish cooking. This method gives me the juiciest chicken every. single. time. And if you’re like me, I’m always trying to find new ways to make chicken interesting. It’s our meat protein of choice, so switching it up is a must.

I added some quinoa and veggies so feel free to pair your chicken with whatever sides you’d like!

Further Food Nutritionist Commentary:

Kale is high in Vitamin K, antioxidants, and sulforaphane. Vitamin K helps in calcium absorption, antioxidants help protect the body from damage caused by free radicals and sulforaphane helps protect the body against the growth of cancer.

By Anna Lee

Mozzarella Parmesan Stuffed Chicken

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Servings: 2

Ingredients

2 large organic chicken breasts

2 cups chopped kale

1/3 cup shredded mozzarella

1/3 cup grated parmesan

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Spritz of fresh lemon juice

Instructions

  1. Preheat oven to 350.
  2. Start by cooking down the kale greens. Spray a cast iron skillet with non-stick cooking spray and turn the burner to medium/low heat. Add the greens along with a dash of salt and cook until tender. This will take about 5 minutes.
  3. Remove the greens from the skillet to cool.
  4. In a small bowl, toss the cheeses with the kale. Set aside.
  5. Lay the chicken on a clean surface.
  6. Place the palm of your hand on top of the chicken breast and make a 2-3″ slit in the thickest part of the breast, making sure not to cut all the way through. You want to make a pocket for the cheese and kale mixture. Do this with both chicken breasts.
  7. Stuff the cheese and kale mixture into the pocket of the chicken.
  8. Season the chicken on both sides with salt, pepper, and garlic powder.
  9. In a cast iron skillet, add the olive oil and butter. Melt over medium/high heat.
  10. Once the butter has melted, carefully add the chicken breasts to the skillet.
  11. Cook on the first side for about 3-4 minutes. Turn the burner to medium if it gets too hot.
  12. After it cooks on the first side, flip to the second side and cook for another 3 minutes.
  13. After the 3 minutes, cook in the oven for a final 8-10 minutes.
  14. Remove from the oven and let the chicken rest.
  15. Squeeze fresh lemon juice over top while still warm.
Preheat oven to 350. Start by cooking down the kale greens. Spray a cast iron skillet with non-stick cooking spray and turn the burner to medium/low heat. Add the greens along with a dash of salt and cook until tender. This will take about 5 minutes. Remove the greens from the skillet to cool. In a small bowl, toss the cheeses with the kale. Set aside. Lay the chicken on a clean surface. Place the palm of your hand on top of the chicken breast and make a 2-3″ slit in the thickest part of the breast, making sure not to cut all the way through. You want to make a pocket for the cheese and kale mixture. Do this with both chicken breasts. Stuff the cheese and kale mixture into the pocket of the chicken. Season the chicken on both sides with salt, pepper, and garlic powder. In a cast iron skillet, add the olive oil and butter. Melt over medium/high heat. Once the butter has melted, carefully add the chicken breasts to the skillet. Cook on the first side for about 3-4 minutes. Turn the burner to medium if it gets too hot. After it cooks on the first side, flip to the second side and cook for another 3 minutes. After the 3 minutes, cook in the oven for a final 8-10 minutes. Remove from the oven and let the chicken rest. Squeeze fresh lemon juice over top while still warm.

Nutrition Information

Per Serving: Calories: 457; Total Fat: 24 g; Saturated Fat: 14 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 112 mg; Sodium: 854 mg; Potassium: 660 mg; Carbohydrate: 9 g; Fiber: 2 g; Sugar: 3 g; Protein: 48 g

Nutrition Bonus:

Vitamin C: 80%; Vitamin A: 349%; Iron: 6%; Calcium: 162%

Season your vegetables and protein with our Superfood Turmeric! Try here!

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