Bacon, kale and butternut squash give stuffed chicken so much fall flavor
Chicken breast can be so boring sometimes. I know it's a fast and easy way to make dinner, but sometimes I just crave something with more flavor. Since I know it's a healthy meal choice, I've been looking for ways to jazz up the old, reliable chicken breast.
While this recipe still falls into the "easy" category, it brings so much flavor that it makes it seem more complicated to make than it is. Stuffing chicken breast is a great way to add flavor, and the presentation doesn't hurt either. This time I stuffed it with butternut squash, kale and crispy bacon. So simple, and so delicious.
Chicken stuffed with bacon, kale and butternut squash recipe
Prep time: 20 minutes | Cook time: 25-30 minutes | Total time: 45-50 minutes
- 4 boneless, skinless chicken breasts, butterflied
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup chopped kale
- 1 cup diced frozen butternut squash
- 1/2 cup crispy diced bacon
- 1/2 cup crumbled blue cheese
- Heat the oven to 350 degrees F.
- Season your butterflied chicken breasts with kosher salt and pepper, and set aside.
- To an oven-safe pan set over medium heat, add 2 tablespoons of olive oil.
- Once the oil is hot, add in the kale and squash. Sauté for a few minutes or until the kale has just started to soften.
- Remove from the heat, and stir in the bacon and blue cheese.
- Add the filling into each chicken breast, and secure the breasts with toothpicks to keep them closed.
- Add the chicken breasts back to the same pan, and place the pan in the oven.
- Bake for about 25 minutes or until the chicken is fully cooked. The exact timing will depend on the thickness of your chicken breasts.