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Recipe submitted by Barbara Gulino, Portlant, ME

Savory Kale Stuffed Chicken

4 whole broiler-fryer chicken breasts, halved, boned
1 medium onion
1 tablespoon extra virgin olive oil
2 medium garlic cloves, minced
4 cups firmly packed kale leaves, ribs removed
1 pound low fat ricotta cheese
1 large egg, beaten
1/4 cup chopped parsley
1 teaspoon salt
1 tablespoon fresh chopped basil
1/4 teaspoon freshly gound pepper

1. In food processor, place onion and process with on-and-off control until onion is chopped.
2. In medium frypan, place oil and heat to medium temperature. Add garlic and onion; saute about 5 minutes or until lightly browned and set aside.
3. In large sauce pan, place 2 cups water and a steamer basket. Cover and bring water to a boil; add kale and steam over high heat about 6 minutes or until kale is cooked through. Remove kale and place in food processor. Process with on and off control until finely chopped. Gather into a ball and gently press out excess water.
4. In large bowl, mix together onion and garlic mixture, kale, ricotta, egg, parsley, salt, basil and pepper.
5. Gently loosen skin from one side of breast to form a pocket. Stuff 1/3 cup of kale mixture into pocket of each breast. Tuck skin and meat under breast to form dome shape.
6. Place chicken in buttered glass baking dish. Bake in 350 degrees F. oven about 30 minutes or until fork can be inserted in chicken with ease.
7. Remove from oven and rest about 10 minutes before slicing and serving.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.