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