Swiss and Asparagus Stuffed Chicken

Ingredients

• 2 Zucchinis
• 1 Yellow Squash
• 2 Garlic Cloves
• 4 oz Asparagus
• 4 Swiss Cheese Slices
• 8 oz Kale
• 2 Boneless Skinless Chicken Breasts
• 1 tsp. Italian Seasoning Blend
• 6 oz Marinara Sauce
• Olive Oil
• Salt Pepper
• Trim zucchini and yellow squash ends, halve

Instructions

1. 1

   Cook Within: Before pounding out chicken, drizzle top of each breast with ¼ tsp. olive oil, then cover with plastic. This lessens friction during pounding and prevents tearing of chicken. Be sure to pound chicken thin enough that sides can overlap when filled, and cook seam side- down first to keep closed. This marinara sauce gets its extra robustness from added Italian seasoning and fresh garlic.

2. 2

   Prepare the Ingredients: Trim zucchini and yellow squash ends, halve lengthwise, and cut into ½” slices. Mince garlic. Trim woody ends off asparagus. Coarsely chop half the Swiss cheese and cut remaining slices diagonally. Stem kale and coarsely chop. Rinse chicken breasts

3. 3

   Make the Sauce: While chicken cooks, heat 1 tsp. olive oil in a small pot over medium heat. Add half the garlic (reserve remaining for kale) and remaining Italian seasoning to hot pot, and cook 30 seconds, or until aromatic.

4. 4

   Add marinara and 3 Tbsp. water. Bring to a sim-: mer and cook 2 minutes, or until slightly thickened.

5. 5

   Remove from burner and taste. Season with a pinch: of salt and pepper if desired.

6. 6

   Prepare the Chicken: On a separate cutting board, drizzle tops of chicken breasts with ¼ tsp. olive oil and cover with plas- tic wrap. Using a meat mallet or small pan, pound chicken breasts to ⅓” thickness. Season both sides with ½ tsp. salt and ¼ tsp. pepper. Sprinkle coarsely chopped Swiss cheese on chicken and divide aspar- agus spears between chicken so that tops extend just beyond the top of each breast. Roll chicken breast around asparagus stalks snugly, making sure ends overlap slightly.

7. 7

   Sauté the Zucchini: In pan used to sear chicken, heat 2 tsp. olive oil over medium-high heat. Add zucchini and squash to hot pan and cook 3-4 minutes, or until well-browned. Flip and cook 3 more minutes, or until pieces are tender. Season with ¼ tsp. salt and a pinch of pepper. Trans- fer to a plate or bowl and keep warm. Return pan to medium heat (no need to wipe clean) and add 1 tsp. olive oil. Add remaining garlic, kale, and 2 Tbsp. water, and cook 2-3 minutes, or until wilted. Season with ½ tsp. salt and a pinch of pepper.

8. 8

   Heat 2 tsp. olive oil in a medium pan over medi-: um-high heat. Add chicken to hot pan, seam-side down, and sear 3-5 minutes, or until well-browned. Flip and cook 6 more minutes, or until browned. Transfer to or until chicken reaches a minimum internal tempera- ture of 165 degrees. During last 2 minutes of cooking, top chicken with Swiss cheese slices and sprinkle with half the Italian seasoning. Return to oven for final 2 minutes until cheese melts. Wipe pan clean.

9. 9

   Plate the Dish: Place a serving of kale, zucchini, and squash on a plate. Pool tomato sauce in front and serve chicken on top of sauce. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Half is coarsely chopped for filling chicken, and remainder is sliced diagonally to top chicken during last 2 minutes of used twice. Half is sprinkled on chicken, and remainder is used twice. Half goes into tomato sauce, and remainder is cooked with kale. the recipe before you start–we promise it will be time