kale

GARLIC AND KALE STUFFED CHICKEN CUTLETS

Ingredients:
2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
salt and freshly ground black pepper
2 T. olive oil (more for greasing pan)
6 cloves garlic, peeled and smashed and coarsely chopped
2 teaspoons minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon cumin
1 ½ lbs. kale, washed with thick stems removed, torn to medium sized pieces, left wet after rinsing
3 T. butter

Instructions:
1. Adjust oven rack to lower middle position. Preheat oven to 400. Grease the bottom of an 8 inch square glass baking pan with a little olive oil.

2. Place chicken between sheets of plastic wrap and pound to even ¼ inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

3. Heat one tablespoon olive oil in 12 inch skillet over medium heat until shimmering but not smoking. Add garlic and sauté about a minute to soften but not brown, until fragrant. Add the thyme and cumin, remaining tablespoon olive oil and half of greens and sauté until they begin to wilt, about two minutes. Add remaining greens and continue to turn for another minute or two. Add one cup water scraping up any bits on the bottom of the pan, cover and reduce heat to low and simmer for 20 minutes, stirring once halfway through. Season with salt and pepper. Transfer the kale and garlic to a medium bowl and let cool slightly.

4. Lay chicken cutlets on work surface with thickest end toward near edge and place a large spoonful of the stuffing on each cutlet. Spread the kale mixture evenly over each cutlet about as thick as the cutlet itself, staying ¼ inch in from the edges. Reserve remaining kale stuffing. Roll up each cutlet carefully taking care to tuck in stuffing with your fingers as you go, and place in baking pan, seam side down.

5. Melt butter in a small saucepan. Pour melted butter evenly over rolled chicken. Bake for 30 minutes until golden and bubbling. Transfer chicken rolls to plate to cool for 5 minutes. Meanwhile, transfer liquid from pan to same small saucepan and simmer over medium heat to reduce slightly. Reheat remaining stuffing, if necessary, and place on serving platter or on individual plates. Cut the rolls carefully at an angle about one inch thick and arrange on bed of kale. Pour reduced pan drippings over all.

Serves four.

Make ahead Note: Prepare Steps 2 through 4. Wrap each cutlet roll in plastic wrap and refrigerate up to 24 hours. Leave at room temperature while oven preheats and continue with step 5. Internal temperature should read 165 at end of baking.