Kale and Sausage Stuffed Chicken Breast with Roasted Garlic Feta Cream Sauce
A creamy and decadent way to spice up your typical chicken dinner! This feta cream sauce just might become a family favorite!
Preparation is key. While this recipe may seem to have many steps, it comes together quite quickly and easily! The biggest time saver I find-roasted garlic. While you can substitute regular garlic cloves, I feel this really does add all of the difference. The next time you are meal prepping, or just have the oven on, take a piece of tinfoil, and slicing the top off a bulb of garlic, drizzle with olive oil and salt, wrap in the foil and bake for about 40 minutes. I keep these cloves in a container in my fridge as a staple ingredient, and whether it’s a soup, sauce, salad dressing, or spread over bread, these roasted cloves are a huge stand-out ingredient, well worth the effort!
Let’s talk about fat. This three letter word is danced around so carefully in the kitchen, yet such a crucial part of all recipes, even LOW fat recipes! You will see in the ingredients here that I used ground pork, not sausage. The reason here is to create a rich fat base to cook the onions and kale in, that gives a depth of flavor, without really standing out as a main ingredient. Sure, you can taste the pork, but unlike its cousin that you may be use to in Italian cooking, this is a subtle support player here. Feta has a distinct flavor but can be timid, so I tried to keep the rest of this dish tame to allow that to shine. By all means, be bold and courageous and use any sausage you’d like!
Finding your gardens overflowing with kale? Try out some of these other great recipes:
Easy Crustless Kale and Mushroom Quiche
Tortilla-less Kale and Black Bean Breakfast Burrito
Kale, Turnip and Sausage Soup with Roasted Garlic and Herbs
Butternut Squash Soup with Turkey and Kale
Creamy Zucchini Kale Soup with Roasted Garlic
Charred Broccoli over Kale Salad with Pickled Onions and Toasted Pine Nuts
Shredded Brussel Sprout and Kale Salad with a Lemon Dijon Vinaigrette
Shrimp Scampi with Kale and Sundried Tomatoes
Smothered Chicken with Kale, Mushrooms, and a Creamy Soy Sauce
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Kale and Sausage Stuffed Chicken Breast with Roasted Garlic Feta Cream Sauce
Equipment
- Toothpicks or Baking Twine
- Skillet
- Meat Mallet
- Plastic wrap (optional to help with meat handling)
- Kitchen knife
- Baking sheet
Ingredients
- 2 large Chicken Breasts
- 1 cup Gruyere Cheese
- 2 handfuls Fresh Kale
- 1/2 pound Ground Pork I used unseasoned
- 1 small Onion
- 3 cloves Garlic
- 1 sprig Thyme
- Salt and Pepper
- 1 tbsp Olive Oil
Sauce
- 2 tbsp Olive Oil
- 1 tsp Italian Seasoning
- 4 cloves Roasted Olive Oil Premade, could use regular, or slice off top of garlic bulb, wrap in tin foil, drizzle with oil, and bake for 40 min.
- 1/2 cup Stock
- 1/2 cup Heavy Whipping Cream
- Salt and Pepper
- 1/2 tsp Italian Seasoning
- 2/3 cup Mozzarella Cheese
- 1/3 cup Feta Cheese
Instructions
- In a skillet, heat olive oil. Add chopped onion and minced garlic. When fragrant, add pork and cook until meat is done.
- Add chopped kale and mix to wilt, seasoning with thyme, salt and pepper.
- When kale is cooked down, turn off heat.
- Slice chicken breast in half horizontally. Cover with plastic wrap and pound thin with mallet. Repeat with second breast.
- Spread gruyere cheese liberally over each chicken breast and scoop kale and sausage mixture over.
- Roll up each breast, securing with twine or toothpicks.
- In skillet, heat a bit of olive oil and sear the rolled chicken, seasoning each side with Italian seasoning, salt and pepper. When each side is browned, remove and put on baking sheet. Cover with tin foil and bake in the oven until chicken reaches internal temperature of 165 degrees.
- While chicken bakes, heat oil in skillet and add roasted garlic cloves, mashing lightly. Pour over stock and heavy cream, bringing to a soft boil.
- Add Italian seasoning, salt and pepper and reduce heat to low. Fold in mozzarella cheese and feta and stir to thicken. Keep heat low to keep sauce warm and gain more body. Adjust stock and cream to obtain desired consistency.
- Remove chicken from oven and give a few minutes to sit. Using a sharp knife, slice in pinwheels and drizzle with feta sauce. Enjoy!
Tour of the Markets-Stow Community Farmers Market, Stow, OH - Goddess of Garlic
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