Creamy Kale Stuffed Chicken Breasts with Roasted Goat Cheese Tomatoes

Serves: 2

Chicken Ingredients:

2 chicken breasts, boneless skinless

1/2 package of cream cheese. I used Greek Yogurt cream cheese for the increased protein

2 tablespoons Finely shredded mozzarella cheese

2 garlic cloves, minced

1/4 teaspoon cayenne pepper

1-2 large kale leaves, stems removed and diced.

3 tablespoons of grated or shaved Parmesan 

Salt and pepper

Instructions:

Let your cream cheese come up to room temperature, mix in salt, pepper, cayenne, minced garlic and chopped kale.

Using a paring knife make a 3 inch pocket into the thickest part of the breast.

Stuff the filling into the breast, trying to distribute evenly. You may need to stick a few toothpicks in the breast to seal it.

Using a grill pan brown chicken on all sides over high heat,

 then turn down to medium heat and cook about 14 minutes with a lid on the pan until done,

 careful not to burn either side. Juices will run clear and it should be 165 degrees in the meatiest part of the breast.

Roasted Goat Cheese Tomatoes Ingredients:

2 Roma tomatoes, halved

2 tablespoons goat cheese

A couple of fresh basil leaves

Salt and pepper

Instructions:

Half your roma tomatoes and spray with olive oil. Season with salt and pepper and place under broiler on high for 5-8 minutes until softened.

 Place a teaspoon or so of the goat cheese on top and place under the broiler for another 3-5 minutes until melty and browned.

I served this with some quick broiled asparagus that had some S&P and olive oil on top. Total Calories for this meal were only 360 calories and it was so filling!