Whole 30 Italian-Style Stuffed Chicken Roll-ups
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp fine sea salt, divided
- 2 tbsp olive oil, divided
For the filling
- 2 cups lacinato kale, stems removed, leaves roughly chopped
- 2 cloves garlic, minced
- ½ cup fresh ricotta
- 3 oz fior di latte mozzarella, torn into small pieces
Chef's tipUse it on pizza or in baked dishes where it melts, rather than eaten fresh. - ¼ cup fresh basil leaves, thinly sliced
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
For the pan sauce
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place one chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each breast lightly with the divided 1/2 tsp salt.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the kale and cook, stirring occasionally, until wilted and any moisture has evaporated, about 3–4 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Transfer the kale mixture to a bowl and let cool for 5 minutes.
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