Basil Pesto, Salsa & Kale Stuffed Chicken

CALS: 300 | C10G | P14G | P39G 
*serves 2

INGREDIENTS:

• 2x chicken breasts

• kale leaves

• Basil Pesto in Salsa (I used the brand Hemis’fares from Kroger as I was pushed for time but check out my recipe below for homemade pesto!)

• mixed herbs

• black pepper

• OPTIONAL: crumbled feta or cheese of choice!

HOMEMADE BASIL PESTO SALSA:

• olive oil

• sundried tomatoes

• basil

• cashews

• pinenuts

• salt

• vinegar

• sugar

INSTRUCTIONS:

1. Preheat over to 400F

2. Line oven tray with parchment paper

3. Slice chicken breast almost in half lengthways, so that it lifts like flap

4. Line each side of the breast with basil pesto salsa

5. Fill with kale, feta and other ingredients of choice

6. Close “lid” of chicken breast and spray with EVOO, pepper and mixed herbs

7. Bake in oven for approximately 15-20 minutes or until cooked though

8. Remove from oven and serve with your favourite sides. I served ours with asparagus, mashed sweet potato, onions and zucchini.