Herb Stuffed Chicken with Braised Kale

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  • 4 piece(s) boneless chicken breast with skin
  • 1 tablespoon(s) herb stuffing for each breast


  1. Herb Stuffed and Pan Roasted Chicken With Cider Braised Kale
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  6. By Jay Comfort


  8. •½ cup parsley leaves
  9. •¼ cup marjoram or oregano leaves
  10. •3 cloves garlic, finely minced
  11. •Zest of 1 lemon
  12. •1/3 cup extra virgin olive oil
  13. •4 (7-ounce) chicken breasts, skin-on*
  14. •Kosher salt and pepper
  15. •4 Tablespoons canola oil
  16. •4 Tablespoons butter, cut into ½-inch cubes
  17. •2 sprigs thyme
  18. •6 ounces smoked bacon, ¼-inch dice, rendered with fat reserved
  19. •1 large shallot, julienned
  20. •6 cups curly leaf kale, torn into 2-inch pieces
  21. •2/3 cup apple cider

  22. METHOD:

  23. Preheat oven to 350°F. In a food processor, combine the parsley, marjoram, garlic, lemon zest and olive oil, pulse until coarsely blended. Insert a finger under the skin of the chicken and loosen a small space for the stuffing. Spoon a Tablespoon of the stuffing under the skin of each breast and smooth it to evenly cover. You should be able to see herbs under most of the skin. Season the chicken with salt and pepper.

  24. Heat the canola oil in a skillet over medium heat, add the chicken, skin side down. Saute for 8 minutes, checking frequently for good color on the skin. Let chicken cook for 2 to 3 minutes more on the skin side to gain good color, then add the butter and thyme to the pan. Transfer the chicken to a baking dish, baste with the butter. Bake for 6 to 8 minutes. Remove the thyme sprigs

  25. Return the skillet to the heat, add the bacon, shallots and bacon fat. Cook the shallots until translucent. Add the kale and sauté for 3 minutes to wilt. Deglaze with the cider, increase the heat and cover for 5 minutes. Remove the cover and reduce liquid by half. Season with salt and pepper. Serve with the chicken.
August 2013

This recipe is a personal recipe added by jsteverson and has not been tested or endorsed by MyRecipes.

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