Today we share a healthy recipe that the whole family will enjoy.
4 boneless chicken breasts, filleted center to stuff
6 oz. kalamata olives, pitted
1 Hass avocado, cubed
8 oz. organic baby kale 1 tsp. cayenne pepper
1 Tbs. fresh lemon juice
1 pint cherry tomatoes
1 small shallot minced, split in two portions
2 cloves garlic, minced 1 tsp. oregano
2 Tbs. olive oil
1/2 cup grated parmesan
3 large basil leaves, torn
Pinch of kosher salt
Pinch of pepper
Preheat oven to 350.
Filet chicken breast with filet knife to prepare for stuffing. Place a sauté pan on stove on medium heat. Add 1 Tbs. of olive oil once pan is hot. Add half the shallot and cook for 2-3 minutes until somewhat translucent.
Add kale, lemon, pinch of salt, pinch of pepper and cayenne pepper. Sauté until soft. Add grated parmesan, torn basil leaves and remove from heat to cool. Do not overcook as it will be cooked again in the oven.
Season both sides of chicken with olive oil, kosher salt and pepper. When kale is cool enough to work with hands, stuff the cooked kale in chicken and place in an oven safe pan.
Rub the minced shallots, garlic and 1 tsp. oregano on top of chicken by hand. You can add more oil for some extra color if you prefer.
Place in oven uncovered and cook for 20-23 minutes for an 8 oz. breast. If chicken breast is larger than 10 oz., add 3-5 minutes to the cook time.
Once chicken is 5 minutes from being done, turn sauté pan on medium heat. Drizzle olive oil to pan and heat. Add the cherry tomatoes and sauté for 5 minutes until skin turns wrinkled. Add avocado, kalamata olives and sautée for 4 minutes. Remove chicken from oven and let rest.
Plate the vegetables first and place the chicken on top. Cut the chicken against the grain for presentation. Drizzle lemon juice over top once plated. Add fresh basil or parsley as garnish.
*Always be sure to let meats rest out of the oven on a plate before formally plating or cutting. This step assures a juicy, tender and perfect piece of meat every time!
You can add a side of brown rice for a healthy starch in your diet.
Chef Augie, Head Chef at Court 9 Cafe at Score Tennis & Fitness