Crunchy Coated Chicken Breasts with Ricotta and Crispy Kale Filling
4 servings SERVINGS
Ingredients
- n/a Topping:
- 250 ml or 1 cup All-Bran Original* cereal
- 30 ml or 2 tbsp Grated parmesan cheese
- 15 ml or 1 tbsp chopped Italian parsley
- 1 ml or 1/4 tsp freshly ground black pepper
- 1 ml or 1/4 tsp garlic powder
- n/a Filling:
- 125 ml or 1/2 cup thinly sliced kale
- 30 ml or 2 tbsp diced shallots
- 1 clove garlic, minced
- 15 ml or 1 tbsp extra-virgin olive oil
- 125 ml or 1/2 cup Ricotta cheese
- 30 ml or 2 tbsp grated Parmesan cheese
- 5 ml or 1 tsp grated lemon zest
- n/a freshly ground pepper, to taste
- 4 (500 g) or 4 (1 lb.) skinless boneless chicken breasts
- 45 ml or 3 tbsp Dijon mustard
Directions
1. Preheat oven to 350°F (180°C)
2. In a food processor, process All-Bran Original* cereal to fine crumbs. In a bowl, combine All-Bran Original* crumbs, Parmesan cheese, parsley, pepper and garlic powder.Place in shallow dish and set aside.
3. In a nonstick skillet, add oil over medium-low heat. Add kale and cook for 1 minute; add shallots and cook for 2 minutes; add garlic, stir to combine and remove from heat. Set aside to cool. In a bowl, combine ricotta cheese, Parmesan, lemon zest. Season with pepper. Add cooled kale mixture and stir to combine. Set aside.
4. Cut a lengthwise slit on the top of each chicken breast, about 4"/10cm. Cut 1 horizontal slit on each side of lengthwise cut to create a pocket.Place one-quarter of the stuffing into each pocket and press sides toward centre.
5. Brush all sides of breasts with Dijon mustard. Roll in prepared crumb mixture.
6. Place on a foil lined baking sheet. Bake for 25 - 30 minutes or until chicken is cooked through and internal temperature reaches 170°F (76°C)
Serve with salsa, optional.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.
