Rating: 2 stars
1 Ratings
  • 5 star values: 0
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Servings:
6
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Ingredients

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Directions

Instructions Checklist
  • Cook kale in pot of boiling, salted water for 5 minutes; drain and run under cold water. Squeeze dry and transfer to bowl; stir in tomatoes and cheese. Cut a deep pocket in center of each breast; stuff with kale mixture and season. Heat EVOO in skillet over medium heat; add chicken and cook until well browned, about 15 minutes.

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