If you know me, then you know that I cannot *stand* to watch or hear Rachael Ray. I'm not a fan of her cookbooks, either. I'm not a food snob; although I certainly love food and appreciate really great food.
I have a confession: Her magazine is starting to grow on me. I don't know where the subscription came from; honestly, I thought it was a joke from a friend at first. It keeps coming. I pick it up. I flip through it. I even *gasp* tried a recipe.
I saw a recipe for "Italian Flag Chicken" in her November magazine, and I altered it some. I will say that I was happy with the results. It was healthy and tasty. Even our little people enjoyed it.
Italian Flag Chicken
adapted from Rachael Ray
- 1/2 onion diced & sauteed
- 8 packed cups stemmed, thinly sliced kale
- 14.5-oz. can diced tomatoes, drained
- 3 oz. shredded fontina cheese
- 1-2 T minced garlic
- 1/2 t oregano
- 1 t thyme
- 6 large skinless, boneless chicken breasts (about 3 lbs.)
- Salt and pepper
- 2 T EVOO
- 2 cans cannellini beans
- Cook kale in pot of boiling, salted water for 5 minutes; drain and run under cold water. Squeeze dry or spin in a salad spinner and transfer to bowl; stir in tomatoes, garlic, thyme, oregano, sauteed onions, and cheese.
- Cut a deep pocket in center of each breast; stuff with kale mixture and season.
- Heat EVOO in skillet over medium heat; add chicken and cook about 10 minutes.
- Add the beans and any remaining kale mixture to the pan.
- Cook until chicken registers 160 in the thickest part of uncut chicken breast. (Not the stuffing)