Pesto and Sun-Dried Tomato Stuffed Chicken Breast

With Cauliflower Mash and Garlic Kale

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

A plain old chicken breast gets a fetch (we're making it happen!) makeover with a robust stuffing of pesto and sun-dried tomatoes. Served beside a cauliflower mash and fresh sautéed kale, this healthy dish is packed with all the flavor and none of the guilt.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 2 Garlic Cloves
  • 7 oz. Kale
  • 2 Boneless Skinless Chicken Breasts
  • Info
    2 oz. Sour Cream
  • ¼ tsp. Red Pepper Flakes
  • Info
    3 Tbsp. Basil Pesto
  • Nutrition (per serving)

  • Calories
    480
  • Carbohydrates
    33g
  • Fat
    34g
  • Protein
    64g
  • Sodium
    886mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Wire-Mesh Strainer
  • 1 Medium Pot
  • 1 Small Bowl
  • 1 Medium Oven-Safe Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 425 degrees. Place a large wire-mesh strainer (or colander) in the sink. Thoroughly rinse produce and pat dry. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Bring cauliflower florets and enough water to cover to a boil over high heat. Coarsely chop sun-dried tomatoes and place in a small bowl with hot water to soak for at least 5 minutes. Mince garlic. Stem kale and coarsely chop. Rinse chicken breasts and pat dry.

  • Step 2 - Butterfly the Chicken
    2

    Butterfly the Chicken

    Lay chicken breasts flat on cutting board and, holding a knife parallel to cutting board, make a slit ¾ of the way through the middle, so it can be opened like a book. This is called "butterflying." Season both sides with a pinch of salt and pepper. If your chicken breasts are thinner than pictured, they'll just cook a bit faster. Don't worry - they'll still be delicious!

  • Step 3 - Cook the Cauliflower
    3

    Cook the Cauliflower

    Once cauliflower is boiling, cook 10-12 minutes, or until cauliflower is fork tender. Strain cauliflower, return to pot over medium heat, and cook 1 minute to evaporate excess moisture. Add sour cream and mash with a potato masher or fork. Don't worry if cauliflower doesn't become perfectly smooth. Stir in red pepper flakes (start with half the packet, taste, and then add more, if desired) and ¼ tsp. salt. Set aside.

  • Step 4 - Stuff and Cook Chicken
    4

    Stuff and Cook Chicken

    Drain sun-dried tomatoes in a wire-mesh strainer and return to small bowl. Add pesto and combine. Open each chicken breast, scoop half the pesto-tomato filling inside each breast, then close. Heat 1 tsp. olive oil in a medium oven-safe pan over medium-high heat. Place chicken in pan and brown. Carefully flip chicken over, then place pan in oven. Roast for 7-10 minutes or until a minimum internal temperature of 165 degrees is reached. Remove from oven and set breasts on a plate to rest.

  • Step 5 - Cook the Kale
    5

    Cook the Kale

    Return pan used to cook chicken (no need to wipe clean - the brown bits are full of flavor) to medium heat and add 2 tsp. olive oil. Add garlic and cook for 30 seconds, or until fragrant. Add kale and cook 5 minutes, moving greens around as they cook, until kale is tender. The pan will be overflowing at first, but kale cooks down to a fraction of its original size. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slice chicken, if desired, and place on plate. Set a scoop of cauliflower mash and kale alongside chicken.