Kale is one of my favorite things to grow during the summer here in the northeast. We love it because it is so versatile and can be used like spinach in salads, for sautéing and in soups, casseroles and more. Kale stuffed chicken is a little more time consuming than simply tossing chicken breast into the oven or crockpot with some seasonings, but it is one of those more elevated dishes that I like to make for special occasions. The delicious cheese filling with parmesan, crisp bacon and kale makes this tender baked chicken totally worth the effort of prepping it!
If you are a fan of chicken main dishes, you may also like barbequed chicken, whole stuffed chicken with onions or chicken stuffed with Amish style bread stuffing.
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Cheese and Kale Stuffed Chicken Breast
Ingredients
Chicken and seasoning:
- 6 medium chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt scant, or to preference
- 3/4 teaspoon Cajun or Old Bay seasoning can also use Season all (Lawry's salt)
Filling:
- 4 oz. kale or a large handful
- 5 strips bacon (uncooked)
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 8 oz. cream cheese softened
- several dashes salt.
Instructions
Preheat oven to 375:
- Slice chicken breasts across the top and down into the center to create a cavity for the filling. Be sure to leave enough chicken on the sides and bottom to hold the filling inside. Combine the seasonings, then rub it evenly onto both outer sides of the cut chicken.
- Sear the chicken in a hot cast iron skillet on both sides until nicely browned. No need to cook the chicken through at this point. Remove the chicken from the skillet and place into a 13 by 9-inch baking dish. Set aside for now.
- In the same skillet, cook the bacon until crisp, then remove from the skillet onto a cutting board and cook the fresh kale in the bacon grease until tender. Dice the cooked bacon and kale into fine pieces and transfer to a medium sized mixing bowl.
- Add softened cream cheese, mozzarella cheese, parmesan and several dashes salt, then mix all together until well combined.
- Stuff the chicken breast cavities with the cheese, bacon and kale mixture leaving the filling facing up to brown. Transfer the baking dish to the preheated oven and bake for 40-45 minutes until the chicken reaches an internal temperature of 165-175 degrees (F.) Do not overcook for tender chicken breast. *see note. Allow to cool slightly, then serve and enjoy!
Notes
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Step 1-2: Slice chicken breasts across the top and down into the center to create a cavity for the filling. Be sure to leave enough chicken on the sides and bottom to hold the filling inside. Combine the seasonings, then rub it evenly onto both sides of the cut chicken. Sear the chicken in a hot cast iron skillet on both sides until nicely browned. No need to cook the chicken through at this point. Remove the chicken from the skillet and place into a 13 by 9-inch baking dish. Set aside for now.
Best skillets to use for searing chicken:
If you do not have a cast Iron skillet, a carbon steel or heavy stainless-steel skillet will work just fine. Be sure to have the skillet heated before adding the chicken so that you get a quick sear on the meat.
Step 3: In the same skillet, cook the bacon until crisp, then remove from the skillet onto a cutting board and cook the fresh kale in the bacon grease until tender. Dice the cooked bacon and kale into fine pieces and transfer to a medium sized mixing bowl.
Step 4: Add softened cream cheese, mozzarella cheese, parmesan and several dashes salt, then mix all together until well combined.
Step 5: Stuff the chicken breast cavities with the cheese, bacon and kale mixture leaving the cheese filling facing up.
Step 5 continued: Bake the chicken at 375 degrees (be sure to preheat the oven) for around 40-45 minutes, or until the internal temperature of the chicken is 165 degrees. To be safe I usually allow it to get to 170. Allow the chicken to rest for 10-15 minutes, then serve and enjoy!
Note* If the chicken is browning too quickly in the oven, it can be covered with foil. Continue baking until the meat is cooked through.
Storage notes:
Keep leftovers refrigerated for up to 5 days. I think the leftovers taste just as good the second day when warmed up in the microwave. You can also freeze the leftovers, but cream cheese can become separated and grainy when frozen.
Thank you for stopping by and I hope you have a great day! Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
