Happy Monday, y’all! My one year old is teething, so I am basically letting him do whatever he wants right now. He is currently carrying a giant bag of open Cheerios around, and placing handfuls of them around the kitchen and den. Our golden retriever is following him around and snacking on the mess. Extra coffee for me today, that’s for sure! Anyway, I made this Hasselback Pesto Kale Goat Cheese Chicken on my instagram story last night, and I was so excited to get the recipe posted! It’s really yummy, and an easier way to make stuffed chicken. Bonus: my boys ate the kale! Because it is so flavorful and cooked right in the chicken, it wasn’t as vegetable-ish to them.
I saved the videos in my highlights on instagram if you’d like to see the how-to. Also, this is the type of recipe when a digital meat thermometer is really helpful. Mine isn’t anything fancy!
Hasselback Pesto Kale Goat Cheese Chicken
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- 3 boneless chicken breasts
- 3 Tbsp extra virgin olive oil
- 1 lemon cut in half
- salt and pepper
- 1 Tbsp extra virgin olive oil
- 3 cups kale chopped fine
- 2.5 oz plain goat cheese
- 1/4 cup pesto
- 1/4 cup grated parmesan cheese
Ingredients
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- Preheat the oven to 375 degrees. Place the chicken breasts in a casserole dish.
- Drizzle each side of the chicken with the 3 Tbsp of olive oil, squeeze the lemon juice over it, and season with salt and pepper.
- Cut slits in the chicken breasts, about 1/2 inch apart. Do not cut all the way through the chicken. (See picture for a visual).
- Heat the other Tbsp of olive oil in a pan. Sauté the chopped kale on medium-high heat for about 3 minutes. Season very lightly with salt and pepper. Once the kale has cooled slightly, add it to a mixing bowl and allow to cool the rest of the way.
- Add the pesto and goat cheese to the bowl of kale and mix well.
- Place some of the kale mixture in each of the slits in the chicken. Mine was overflowing a bit, but that is okay. It will go down a bit as it cooks.
- Sprinkle the parmesan cheese on top of the chicken breasts.
- Bake in the oven for 35 minutes, or until the internal temperature is 165 degrees. (I always recommend using a digital meat thermometer).
- Each chicken breast should be enough to serve 2 people. This chicken is great served over polenta.
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