Kale Pesto Stuffed Chicken Breasts

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Pesto:

6 cups of Kale leaves stripped from stems and roughly chopped

1 cup fresh Basil chopped

3/4  – 1 cup fresh Cilantro chopped

Juice from 1 lemon and 1 lime

4 cloves fresh garlic chopped

1/2 cup parmesan cheese

14 oz can chick peas, drained

1 cup  roasted silvered almonds, roast in dry skillet until brown

3/4 cup Olive Oil

Place all ingredients in food processor, except oil, and pulse for 10 seconds.  Continue to pulse while SLOWLY adding olive oil until you reach a smooth consistency.

 

Chicken:

6 chicken breasts

Olive Oil

Lime

Salt and Pepper

Flatten each chicken breast using a meet pounder until 1/4 inch thick. Spread pesto on top of each flattened chicken breast and roll tight.  Use string to hold the chicken breast together.   Drizzle olive oil on the bottom of casserole dish. Drizzle a little olive oil on top of each breast, salt and pepper, and squeeze a little lime juice on top.

Bake at 350 degrees until chicken is cooked through.

Cook’s note:  You can freeze extra pesto sauce.

Recipe from Terri and Ashley

 

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