While it’s great for chicken, this stuffing is also delicious on toast and as a sandwich spread.
Recipe information
Yield
makes about 2 cups
Ingredients
1/4 cup extra-virgin olive oil
4 large shallots, chopped
4 cups tightly packed chopped kale leaves
1/3 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
6 ounces fromage blanc or cream cheese (3/4 cup)
4 ounces semihard cheese (page 23), grated (3/4 cup)
3 tablespoons olive tapenade
Preparation
Step 1
In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.
Make Ahead
Step 2
The chicken breasts can be stuffed and refrigerated 1 day before breading and baking them.
