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Chicken with Kale Stuffing (recipes)


Chicken with Kale Stuffing

Yield: Makes 4 servings

Kale is a member of the cabbage family. This cruciferous veggie is a nutrition powerhouse packed with vitamins A and C, folic acid (a B vitamin), calcium and iron.





Ingredients:



4boneless skinless chicken breasts

1cup sliced mushrooms

1/2cup chopped onion

2tablespoons dry white wine

1teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano

1clove garlic, minced

1/2teaspoon black pepper

2cups chopped stemmed washed kale

2tablespoons light mayonnaise

1/2cup seasoned bread crumbs









Preparation:





1.Preheat oven to 400°F. Coat shallow baking dish with nonstick cooking spray; set aside. Remove fat from chicken. Pound chicken with meat mallet to 1/2-inch thickness; set aside.2.Heat skillet over medium-high heat. Add mushrooms, onion, wine, oregano, garlic and pepper; cook and stir about 5 minutes or until onion is softened. Add kale; cook and stir until kale is wilted.3.Spread kale mixture evenly over flattened chicken breasts. Roll up chicken; secure with toothpicks or metal skewers. Brush chicken with mayonnaise; coat with bread crumbs. Place chicken, seam side down, in prepared baking dish. Bake 25 minutes or until chicken is golden brown and no longer pink near centers. Remove toothpicks before serving.









Nutritional Information:







Serving Size: 1 chicken roll







Fiber

3 g







Carbohydrate

15 g







Cholesterol

76 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

23 %







Calories

244







Protein

30 g







Sodium

175 mg









Dietary Exchange:







Meat

3







Vegetable

2







Starch

1/2