KALE AND CHEESE STUFFED CHICKEN ROLLS
 
Prep time
Cook time
Total time
 
Who says chicken and cheese don't go together? This delicious recipe proves that theory wrong. Try it, I bet you'll love it!
Author:
Recipe type: Main Course
Serves: 10
Ingredients
  • For The Stuffing
  • 4 Tablespoons Olive Oil
  • ½ Diced Onion
  • 4 Large Cloves of Garlic, Minced
  • 1-Pound Bag of Baby Kale
  • Kosher Salt & Freshly Ground Black Pepper
  • ½ Cup Grated Parmigiano Reggiano
  • 1 - ½ Cups Grated Mozzarella Cheese
  • For The Tomato Sauce
  • 4 Tablespoons Olive Oil
  • ½ Diced Onion
  • 4 Cloves Garlic, Minced
  • 28 Ounce Can Crushed Tomatoes
  • Kosher Salt and Freshly Ground Black Pepper
  • For The Stuffed Chicken Rolls
  • 10 Thin Boneless Chicken Breast Cutlets
  • 2 Cups Japanese Style Panko Bread Crumbs
  • 10 Generous Slices Mozzarella Cheese
Instructions
  1. To Make The Stuffing
  2. Heat olive oil in a large sauté pan over medium heat.
  3. Add the diced onion to the pan and sauté until tender and translucent.
  4. Add the minced garlic and continue cooking until the onion begins to slightly caramelize.
  5. Add kale to the onion and garlic mixture.
  6. Sprinkle with Kosher Salt and freshly ground black pepper to taste.
  7. Cook until the kale is wilted and then set it aside to cool.
  8. Once the kale is cool, stir in the Parmigiano and Mozzarella cheese.
  9. Set aside while you prepare the tomato sauce.
  10. To Make The Tomato Sauce
  11. Preheat oven to 375°.
  12. Coat the bottom of a large sauté pan with olive oil
  13. Add the diced onion and garlic to the pan.
  14. Sauté until the onion and garlic are tender and translucent.
  15. Stir in the can of crushed tomatoes.
  16. Add Kosher salt and freshly ground black pepper to taste.
  17. Cover and cook over very low heat for 30 minutes.
  18. Spread the tomato sauce evenly across the bottom of a 9 x 16 casserole dish and set aside.
  19. Assemble Stuffed Chicken Rolls
  20. Add about ¼ cup of the kale mixture to the large end of the chicken cutlet.
  21. Starting from the large end, roll the chicken up and secure with a toothpick if necessary.
  22. Repeat this process until you have made 10 rolls.
  23. Add the Panko bread crumbs to a low-sided bowl.
  24. Roll the chicken rolls in the bread crumbs until they are well coated on all sides.
  25. Place the chicken rolls on top of the tomato sauce in the casserole dish.
  26. Top each chicken roll with a generous slice of Mozzarella cheese.
  27. Place in your preheated oven and bake about 40 minutes until the chicken is thoroughly cooked, the cheese is melted and the sauce is bubbly.
  28. Garnish with fresh basil and serve.
  29. ENJOY!
Notes
Adapted from a recipe found on Pure Wow.
Recipe by After Orange County at https://afterorangecounty.com/2016/04/17/kale-and-cheese-stuffed-chicken-rolls/