Pesto Sun-Dried Tomato Stuffed Chicken

Ingredients

• 1 Cauliflower Head
• 1 oz Sun-Dried Tomatoes
• 2 Garlic Cloves
• 7 oz Kale
• 2 Boneless Skinless Chicken Breasts
• 2 oz Sour Cream
• ¼ tsp. Red Pepper Flakes
• 1 ¾ oz Pesto
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Stuffed Chicken Breast: With Cauliflower Mash and Garlic Kale 1 Cauliflower Head 1 oz. Sun-Dried Tomatoes 2 Boneless Skinless Chicken 2 oz. Sour Cream ¼ tsp. Red Pepper Flakes Fresh tomatoes lose about 88% of their water content during the 4-10 days they spend in the sun-drying process, but retain almost all of their nutritional value. Wire-Mesh Strainer Medium Oven-Safe Pan

2. 2

   Prepare the Ingredients: and pat dry. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Bring cauliflower florets and enough water to cover to a boil over high heat. Coarsely water to soak for at least 5 minutes. Mince garlic. Stem kale and coarsely chop. Rinse chicken breasts and pat dry. Butterfly the Chicken Lay chicken breasts flat on cutting board and, holding a knife parallel to cutting board, make a slit ¾ of the way through the middle, so it can be opened like a book. This is called “butterflying.” Season both sides with a pinch of salt and pepper. If your chicken breasts are thinner than pictured, they’ll just cook a bit faster. Don’t worry–they’ll still be delicious!

3. 3

   Cook the Cauliflower: Once cauliflower is boiling, cook 10-12 minutes, or until cau- liflower is fork tender. Strain cauliflower, return to pot over medium heat, and cook 1 minute to evaporate excess mois- ture. Add sour cream and mash with a potato masher or fork. Don’t worry if cauliflower doesn’t become perfectly smooth. Stir in red pepper flakes (start with half the packet, taste, and then add more, if desired) and ¼ tsp. salt. Set aside.

4. 4

   Stuff and Cook Chicken: Drain sun-dried tomatoes in a wire-mesh strainer and Open each chicken breast, scoop half the pesto-tomato filling inside each breast, then close. Heat 1 tsp. olive oil in a medium oven-safe pan over medium-high heat. Place chicken in pan and brown. Carefully flip chicken over, then place pan in oven. Roast for 7-10 minutes or until a minimum internal temperature of 165 degrees is reached. Remove from oven and set breasts on a plate to rest.

5. 5

   Cook the Kale: Return pan used to cook chicken (no need to wipe clean– the brown bits are full of flavor) to medium heat and add 2 tsp. olive oil. Add garlic and cook for 30 seconds, or until fragrant. Add kale and cook 5 minutes, moving greens around as they cook, until kale is tender. The pan will be over- flowing at first, but kale cooks down to a fraction of its original size. Season with a pinch of salt and pepper.

6. 6

   Plate the Dish: Slice chicken, if desired, and place on plate. Set a scoop of cauliflower mash and kale alongside chicken.