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Mozzarella & Kale Stuffed Chicken Breasts with Tomato Linguine

Cheesy mozzarella & kale stuffed chicken breasts served over warm tomato linguine
Difficulty: Medium
Time: 40-45 min

What more fun than making dinner while learning a new technique you can use time and time again? Butterflying a chicken breast is one of the easiest ways to impress your family and friends with a cheffy- but easy technique. This meal will make you feel like a pro, in no time!

Ingredients
Linguine
Diced tomatoes
Wooden skewers
Italian seasoning
Rosemary
Garlic
Kale
Chicken breast
Mozzarella cheese

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Medium pot, Large, deep sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Bring 6 cups water, with a pinch of salt, to a boil in a medium pot. Wash and dry all produce. Remove rosemary leaves from stem; then, rough chop. Mince or grate garlic. Rough chop half of kale into small pieces. Remove diced tomatoes from can, do not drain. Remove chicken breasts from package; rinse and pat dry.

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Step 2: COOK PASTA

Add linguine to boiling water; cook at a rolling boil for 10-12 min until pasta is al dente. Reserve ¾ cup pasta water, then drain well and set aside. While pasta is cooking, begin stuffing the chicken (Step #3).

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Step 3: STUFF CHICKEN

Place chicken breasts in a cutting board. Butterfly chicken breasts by cutting them in half lengthwise using a sharp knife. The best way to get a good grip is setting the palm of your hand flat over the chicken breast and pressing to secure the breasts. Use the other hand to slice through the middle, stop when about 1/2" is left creating a book-shaped chicken breast. Repeat with the other chicken breast. Open chicken breasts and place half mozzarella and half chopped kale inside of the chicken breast. Close chicken by bringing the one of the pieces on top ot the other. Secure the unattached side by piercing the skewer in a zig zag motion until locked into place (see picture).

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Step 4: SEAR CHICKEN

Heat 1 Tbsp. oil in large, deep sauté pan over medium heat. Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 3-4 min per side until golden brown. Remove from heat and set aside. Note: chicken will NOT be fully cooked at this point.

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Step 5: FINISH CHICKEN

Heat 1 Tbsp. oil in previously used pan over medium heat. Add garlic, rosemary and Italian herbs. Sauté 1-2 min until fragrant. Add diced tomatoes and pasta water. Cook until beginning to simmer, about 2-3 min. Return chicken and any drippings to pan, sir until evaporated. Simmer 5-7 min until chicken is fully cooked. Remove from heat.

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Step 6: PLATE YOUR DISH

Divide pasta between two bowls. Top with a mozzarella & kale stuffed chicken and plenty of tomato sauce. Enjoy!