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!
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!