Chicken breast stuffed with mushrooms and kale

Submitted by Kristina S.
Submitted by Kristina S.
What can be better than a restaurant style dish made and served at you home for dinner.




2 boneless chicken breasts ½ teaspoon salt For stuffing: ½ bunch of kale 1 onion 1 cup of mushrooms Salt and pepper to taste Olive oil For chicken crust: ½ cup plain bread crumbs ½ teaspoon salt 1 egg mixed with 1 teaspoon water For Mornay sauce: 2 table spoons of flour, ½ teaspoon garlic salt, ½ teaspoons ground thyme, 1 cup of 1 %milk, ½ cup of Sargento 4 state cheddar cheese Cooking spray

Nutritional information

No nutrition information available


1. Chop onion into cubes. Finely chop the mushrooms. Tear and shred kale leaves and discard rough stems. 2. Heat a table spoon of olive oil on a skillet over medium high heat. Sautee onions for about 5 minutes, then add mushrooms and kale. Season with salt and pepper. Cook for about 10 minutes until vegetables become tender. 3. Preheat the oven to 425 degrees F. 4. Lay chicken breasts on a flat surface and season with salt and pepper. With a knife make a little pocket in the middle. Stuff the chicken with the stuffing. Dip into egg, then into breadcrumbs. Lightly spray the baking tray with cooking spray. Lay chicken breasts on a baking tray and bake for 20-25 minutes until golden brown. In the meantime, make the sauce: combine all ingredients above in a pot, except for cheese. Bring to simmer, reduce the heat and add in cheese. Cook and stir for 1-2 minutes until thickened. Pour the sauce over the chicken and serve.