Everyday I try to eat as many greens as possible. Some days I drink them in a juice, other days I hide them in a chocolate smoothie, and still other days I cook them like a “normal” person. Today, I stuffed them in my chicken. You can make this recipe with whatever greens you have on hand in your fridge — I used kale and spinach because that’s what was about to go bad in my crisper drawer. The filling came out really delicious, but the next time I do this I’m hoping to find some broccoli hidden in the fridge…
The creaminess of the filling is achieved by processing raw cashews, white beans and nutritional yeast along with the greens. The cashews and the beans help create the velvety texture, while the nutritional yeast gives it a slight cheesy taste. If you don’t have any nutritional yeast, I’m sure you can omit it, but use the cashews and the beans.
We all know greens are good for so many things. Everywhere we look, someone is touting the magical quality of greens, so I won’t go on ad nauseaum here. Suffice it to say that kale and spinach are good for strengthening your organs, lubricating what’s dry and keeping your stomach and intestines running smoothly.
Cashews are good for bone strength, lower back pain, low libido, fatigue and constipation. I like to use raw, organic nuts whenever I can find them so that I can get all of the nutritional goodness in its purest form. For those of you who have access to Whole Foods, you can buy raw organic cashews in the bulk bins much cheaper than you can in most places.
Okay, first, make the filling by washing your vegetables. Wash the kale. I used Dinosaur (black) kale…
Put the kale and the spinach (I used a pre-washed bag of organic baby spinach) into a food processor with some garlic, onion, salt, white beans, cashews and nutritional yeast…
Whiz it up until its smooth…
And stir in some lemon juice…
Season boneless skinless chicken thighs with salt and pepper…
Place a big dollop of greens on top of each piece of chicken…
Fold the chicken over the filling and secure with toothpicks…
Chop up some fresh herbs. I used oregano, rosemary and curry leaves…
Sprinkle some salt, pepper and paprika over the chicken. Then sprinkle the chopped fresh herbs over and bake until they are beautifully golden and cooked through…
Serve with some dipping condiments alongside if you like. I liked mine with Dijon mustard and Steve liked his with BBQ sauce. Enjoy!
Chicken Stuffed With Creamy Spinach And Kale
2 cups baby spinach
4 kale leaves
1/2 cup raw cashews
2 Tbs nutritional yeast
1 can white beans, drained and rinsed
1/2 medium onion
1 small garlic clove
sea salt and black pepper to taste
juice of 1/2 a lemon
2 tsp extra virgin olive oil to grease pan
8 boneless skinless chicken thighs
1 tsp paprika
1 Tbs fresh chopped oregano
1 Tbs fresh chopped rosemary
2 tsp fresh chopped curry leaves (feel free to substitute whatever fresh herbs you have on hand for this and all of the above fresh herbs)
BBQ sauce, Dijon mustard, or whatever dipping sauce you like (optional on the side)
Preheat the oven to 375 degrees Convection setting or 425 regular bake setting.
Make the filling: Put the spinach, kale, cashews, nutritional year, beans, onion, garlic, and a pinch of sea salt and pepper into a food processor and process until very smooth. Stir in lemon juice.
Grease a baking dish with oil.
Place chicken in a single layer in the baking dish. Season with salt and pepper. Put a dollop of the greens mixture in the center of each piece of chicken. Fold to enclose and secure with toothpicks. Sprinkle with paprika, salt and pepper to taste, and fresh herbs. Bake until golden brown and cooked through. Mine took 35 minutes on the Convection setting. Serve with your favorite dipping condiments or sauces. Enjoy!
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