Kale and Walnut Stuffed Chicken

Name: Kale and Walnut Stuffed Chicken
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 chicken breasts, bonelessand skinless; 1 cup chopped kale (or spinach); 1 small onion, finely chopped; 1 tsp minced garlic; Toasted walnuts (optional); 2 Tbsp olive oil; 1/2 tsp garlic powder; 1/4 tsp paprika; 1 tsp mixed Italian herb; Salt and pepper to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Thrilled to dive into the final week of #GlobalApron! It’s been such a fun journey, and I’m already looking forward to another challenge to keep me active in the kitchen throughout 2025.

This week, I got creative with chicken and kale, whipping up this Kale and Walnut Stuffed Chicken! I hope you enjoy it as much as I did, in both making and devouring.

Thrilled to dive into the final week of #GlobalApron! It’s been such a fun journey, and I’m already looking forward to another challenge to keep me active in the kitchen throughout 2025.

This week, I got creative with chicken and kale, whipping up this Kale and Walnut Stuffed Chicken! I hope you enjoy it as much as I did, in both making and devouring.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Thrilled to dive into the final week of #GlobalApron! It’s been such a fun journey, and I’m already looking forward to another challenge to keep me active in the kitchen throughout 2025.

This week, I got creative with chicken and kale, whipping up this Kale and Walnut Stuffed Chicken! I hope you enjoy it as much as I did, in both making and devouring.

Thrilled to dive into the final week of #GlobalApron! It’s been such a fun journey, and I’m already looking forward to another challenge to keep me active in the kitchen throughout 2025.

This week, I got creative with chicken and kale, whipping up this Kale and Walnut Stuffed Chicken! I hope you enjoy it as much as I did, in both making and devouring.

Saved

Ingredients

45 minutes

2 servings

2chicken breasts, bonelessand skinless
1 cupchopped kale (or spinach)
1small onion, finely chopped
1 tspminced garlic
Toasted walnuts (optional)
2 Tbspolive oil
1/2 tspgarlic powder
1/4 tsppaprika
1 tspmixed Italian herb
Salt and pepper to taste

Saved

Steps

45 minutes

1

Using a wooden rolling pin or manual meat tenderizer, pound the chicken breasts to the same thickness. This will slightly stretch it out and make more room for stuffing
2

Preheat oven to 180C
3

Rub paprika, garlic powder, salt and pepper, and a little oil all over the chicken breasts. Set aside to marinate for 30 minutes
4

Place chicken breasts in the skillet with remaining olive oil, over slightly higher heat. Brown chicken on both sides for 2 minutes
5

Move chicken into the oven and bake for 5 minutes or until cooked through
6

Serve and enjoy 😋
7

Meanwhile, heat a tablespoon of oil in an oven safe skillet on medium heat and sautee the onion until soft. Add garlic and cook until fragrant, followed by the kale, cooking it until wilted (about 5-7 minutes). Stir in the toasted walnuts if using
8

When the kale is done cooking, spread it on one side of the chicken breast and fold over. Secure the chicken breast with a toothpick