Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, February 12, 2012

Dried-Tomato-and-Kale-Stuffed Chicken Breasts

Recipe updated June 2015

This dish is all about great flavor combination, and it doesn’t take many ingredients to get that tasty combo in every bite. The chicken breasts are stuffed with earthy, slightly bitter kale and sweet, caramelized dried tomatoes—easy to do right in your oven.

Simply slice the tomatoes about 1/10th-inch thick, spread on a parchment-paper-lined baking sheet (they'll stick to foil), drizzle with olive oil, sprinkle with salt, and bake in a 225° F oven for about 45 minutes. (See the full recipe at Smoked Salmon Rolls with Dried Tomatoes.)

Ready to Dry 
Dried Tomatoes
The sauce here is loaded with garlic and has a creamy texture without the heaviness of a thick, fatty concoction. It’s not gravy, just a light, but boldly flavored sauce made with garlic, flour, and chicken broth.

When you pound the chicken breasts, don’t worry if there are small tears in the flesh—it will all come together when cooked. Placing the stuffed breasts seam-side down on a plate and refrigerating them for a short time helps them hold together during cooking.

Serves 4

  • 3 tbsp olive oil, divided
  • 3 packed cups chopped kale
  • sea salt
  • freshly ground black pepper
  • 4 boneless, skinless chicken breast halves, pounded to about 1/3-inch thickness
  • 1 recipe oven-dried tomatoes 
  • 2 large garlic cloves, finely chopped
  • 1 cup chicken broth, divided
  • 1-1/2 tbsp flour
  • chopped flat-leaf parsley, for garnish
  1. Heat a large, ovenproof skillet over medium heat and add 1 tablespoon of olive oil. Add the kale and season with salt and pepper. Sauté until wilted and cooked through, 4-5 minutes. Transfer to a bowl. Do not wipe out the skillet.
  2. Lay the chicken breasts on a work surface with a long side toward you. Season with salt and pepper. Spread 1/4 of the kale in a line about 1/2 inch from the bottom edge of each breast. Top the kale with 1/4 of the dried tomatoes each.
  3. Beginning with the bottom edge, tightly roll up each breast, tucking in the ends as much as possible. Place the stuffed breasts seam-side down on a plate and refrigerate 15 minutes.
Kale Beginning to Cook 
Cooked Kale 
Ready to Roll 
Stuffed Chicken Breasts
  1. Preheat the oven to 400° F.
  2. Re-heat the skillet over medium heat and add 1 tablespoon of olive oil. Place the stuffed chicken breasts in the skillet seam-side down and cook 5 minutes. Turn the breasts over and cook 4 minutes, pushing together any loose seams with a spatula.
  3. Turn the breasts back over to seam-side down and place the skillet in the oven. Roast until cooked through, 6-7 minutes, depending on thickness.
Beginning to Cook
Roasted Chicken
  1. Meanwhile, heat a saucepan over medium-low heat and add the remaining 1 tablespoon of olive oil. Add the garlic, cover, and cook slowly until softened and very fragrant, about 3 minutes.
  2. Add 1/2 cup of chicken broth and bring to a simmer. Cook 2 minutes.
  3. Meanwhile, whisk together the flour and remaining 1/2 cup of chicken broth. Stir into the garlic mixture and season with salt and pepper. Whisk until slightly thickened, 6-7 minutes. (The sauce should be just thick enough to coat a spoon and have a creamy texture.)
Beginning to Cook
Broth Added 
Garlic Sauce
Plate the stuffed chicken breasts and spoon garlic sauce on top. Garnish with chopped parsley and serve.

Dried-Tomato and Kale-Stuffed Chicken Breasts

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