Asiago and Kale Stuffed Chicken (and a Confession)

Asiago and Kale Stuffed Chicken from The Tasty Gardener

I was driving home from work one afternoon dreading dinner.  I had taken out some chicken breasts to thaw and was feeling rather ho hum about what to do with them.  There are millions of ways to cook chicken.  But in my house we have a small number DH will actually enjoy.

You see I’m happily attached to a NON FOODIE. Yes I’ll admit my match made in heaven doesn’t include the kitchen part of the clouds.  I throw dinner parties for my girlfriends when DH is away just to cook things I don’t normally get to on a regular basis.  I go out all the time with friends just to eat different things.  Don’t get me wrong DH likes food but his repertoire runs along the lines of spaghetti with meatballs and chicken fingers.  He likes tomato sauces, I love cream. He thinks Chinese food is chicken balls and fried rice. Even his daughters know what he will order when we eat out.  His taste buds lean towards plainer, predictable tastes while I can’t get enough of spice.

Since it’s just the two of the majority of the time and I absolutely refuse to cook two meals I have a steady stream of dishes that get cooked time and time again.  But let me tell you this. DH is a smart cookie.  He does not complain about anything I cook, because every once in a while I will throw something into the mix that is outside his comfort zone, and unless he wants to starve he eats it.  Some times it’s a hit other times not so much.  And he tells me in such a round about way.  Like “That was interesting” or ” I liked it but I really love your… (fill in boring dish here)”.

So by the time I was pulling in the driveway that afternoon I was dragging my feet about what to cook.  I stood in front of the fridge for probably five minutes (I could here my mom yelling from way up north to “shut the door you’re letting all the cold out”) before deciding that it was going to be an experimental kind of day.   Looking to my side of the fridge where all the flavour lived I decided on stuffing the chicken with kale and asiago cheese.  I figured DH would like the breading part since he was a chicken finger connisour however knew the strong flavours of the cheese and kale might turn him off.

Imagine my surprise (and delight) when he asked where I got the recipe for the chicken since it tasted just like a restaurant and he really liked it.  WOW.  I really didn’t expect it to be a hit.  I’ve made it a couple times since and each time he mentions how good it tastes.  So I’ll give it a few more weeks before throwing something new at him again.  It may work it may not but slowly my list of DH approved meals gets bigger and broader.

Who says you can’t change a man?

This recipe was really quite simple but had big flavours.  I  pulled back the tenderloin of the chicken breast and depending on how thick the piece was cut a bit into the thickest part and pulled it back as well. Don’t be too fussy about how well the chicken stuffs, I’ve made this more of a open faced dish.

Here I used garlic butter but if you don’t have any pre-made just spread butter on the inside and sprinkle with garlic powder.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

Top with a couple slices of asiago cheese

Asiago and Kale Stuffed Chicken from The Tasty Gardener

And some beautiful kale leaves.Asiago and Kale Stuffed Chicken from The Tasty Gardener

Drape the tenderloin back over the top of the chicken and secure it down with toothpicks.  As you can see the cheese and kale as peeking out but this actually allows for the kale to crisp up on the edges and the cheese to melt nicely over the chicken.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

 

Carefully dip in egg.  I placed in upright in the egg wash and spooned egg over the top.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

Do the same with some seasoned bread crumbs.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

 

Asiago and Kale Stuffed Chicken from The Tasty Gardener

Place in a baking dish and cook at 350 degrees F for 35-40 minutes or until juice run clear.  Always remember to remove the toothpicks before serving.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

 

 

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