STUFFED CHICKEN

4 boneless, skinless chicken breasts (about 8 ounces each)

1 tablespoon olive oil

1/3 cup goat cheese

1 cup kale

1 cupe spinach

1 cup sun-dried tomatoes (not canned in oil), chopped finely

Salt and pepper, to taste

Directions

Preheat oven to 400 degrees F.

Place kale and spinach in a large pot and top with 1 tablespoon of olive oil and 1/2 cup of water and heat over medium. Cover and let steam for 2 minutes. Remove top and sauté for several more minutes, until all kale has wilted. Add in sun-dried tomatoes and cook for 3 more minutes. Set aside.

Slice chicken pieces in half and using a mallet, pound chicken slices to make them thinner. Or create pocket in chicken using scissors. Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture. Roll up pieces and place seam side down on grill top. Brown and then place in baking dish to go in the oven. Top with freshly ground salt and pepper.

Bake for 30 minutes or until chicken has cooked all the way through and is no longer pink. Flip half way through.