Italian Flag Chicken

italian flag chicken
  • 6Servings


  • 8 cups stemmed, thinly sliced kale
  • 1 14 1/2 ounce can diced tomatoes, drained
  • 5 ounces shredded fontina cheese
  • 6 large skinless, boneless chicken breasts (about 3 lbs.)
  • Salt and pepper
  • 2 tablespoons EVOO


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.