Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients:
Chicken:
- 4 boneless, skinless chicken breasts (approximately 6 ounces each)
- Salt and black pepper to taste
Stuffing:
- 2 slices thick-cut bacon, diced
- 1/2 cup chopped onion
- 1 large clove garlic, minced
- 4 cups chopped kale (stems removed)
- 1 medium apple, peeled, cored, and diced (Honeycrisp or Granny Smith work well)
- 1/4 cup crumbled goat cheese or feta (optional)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and black pepper to taste
Sauce:
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
Equipment:
- Large skillet
- Baking sheet
- Meat mallet or rolling pin (optional)
- Toothpicks (optional)
Instructions
Prepare the chicken:
- Pound chicken breasts to an even thickness (about ½ inch) for even cooking. This step is optional but recommended.
- Using a sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast.
- Season both the inside and outside of the chicken with salt and pepper.
Make the stuffing:
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon, leaving rendered fat in the pan.
- Add onion to the skillet and cook until softened, about 3-4 minutes.
- Add garlic and cook for 30 seconds, until fragrant.
- Add kale and cook, stirring occasionally, until wilted, about 3-5 minutes.
- Stir in diced apple, cooked bacon, goat cheese/feta (if using), thyme, salt, and pepper. Cook for another minute. Set aside.
Stuff the chicken:
- Divide the kale mixture evenly among the chicken breasts, stuffing it into the pockets.
- If needed, secure the opening with toothpicks to prevent the stuffing from falling out.
Cook the chicken:
- Preheat oven to 400°F (200°C).
- Heat a drizzle of olive oil in the same skillet used for the stuffing over medium-high heat.
- Sear chicken for a few minutes per side, until golden brown.
- Transfer chicken to a lightly greased baking sheet. Bake for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F / 74°C).
Make the sauce:
- While the chicken bakes, use the same skillet to make the sauce. Deglaze the pan with chicken broth, scraping up any browned bits.
- Stir in Dijon mustard and maple syrup. Simmer for 2-3 minutes until sauce thickens slightly.
Serve:
- Remove toothpicks from chicken, if used.
- Plate chicken and drizzle with the maple mustard sauce.
Tips:
- For a richer flavor, substitute heavy cream for the chicken broth in the sauce.
- Add other mix-ins to the stuffing, like dried cranberries, walnuts, or shredded cheese.
- No kale? Use spinach for a similar effect.
- Serve with roasted potatoes, rice, or quinoa for a complete meal.
