Description
Savor the rich and comforting flavors of Italian cuisine with these stuffed chicken breasts, filled with kale, sun-dried tomatoes, and mozzarella, served on a creamy pumpkin puree.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 cups kale, sautéed with garlic, olive oil, and finished with a squeeze of fresh lemon juice
- 1 cup fresh mozzarella, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup hazelnuts, ground
- 1/4 cup fresh parsley, chopped
- 1/2 cup fava bean flour
- 1/2 cup garbanzo flour
- 1 small pumpkin or butternut squash, roasted and pureed
- Salt and pepper, to taste
- Olive oil, for sautéing and drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Roast the pumpkin or butternut squash in the oven until tender, about 30-40 minutes. Once roasted, scoop out the flesh and puree it until smooth. Season with salt and pepper to taste.
- Meanwhile, sauté kale in olive oil with minced garlic until wilted. Finish with a squeeze of fresh lemon juice and set aside.
- Split each chicken breast horizontally, creating a pocket. Season the inside and outside with salt and pepper.
- Stuff each chicken breast with sautéed kale, sun-dried tomatoes, and slices of fresh mozzarella. Secure the openings with toothpicks to keep the filling intact.
- In a bowl, combine ground hazelnuts, chopped parsley, fava bean flour, and garbanzo flour to create a coating mixture.
- Coat each stuffed chicken breast with the hazelnut mixture, pressing gently to adhere.
- Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown, about 3-4 minutes per side.
- Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
- Serve the stuffed chicken breasts on a bed of pumpkin puree. Drizzle with olive oil and garnish with additional parsley if desired.
Notes
Ensure the chicken breast is tightly sealed to keep the filling intact during baking. Leftover vegetables can be tossed with pasta and the pureed butternut squash can be used as a sauce. The dish can be prepared a day in advance and baked just before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 25
- Carbohydrates: 20
- Fiber: 5
- Protein: 35
- Cholesterol: 85