7 tablespoons olive oil - divided
1 (11 oz) package of Olivia’s Organics Baby Saute Blend or Baby Kale
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
4 oz. goat cheese
2 tablespoons Parmesan cheese – freshly grated
4 – 8 oz. boneless skinless chicken breasts
1/3 cup all-purpose flour – placed in a pie plate for coating
egg wash (2 eggs beaten with ½ cup of milk)
1 cup seasoned panko breadcrumbs – placed in a pie plate for coating
salt and pepper to taste
Preheat oven to 350 degrees F.
Add 2 tablespoons olive oil to large sauté pan and heat over medium-high heat. Add half the container of baby greens (reserving the other half for later), season with salt, pepper and garlic powder, and cook, stirring frequently, approximately 2 minutes or until wilted. Allow greens to cool and then chop. Mix greens in a bowl with goat cheese and Parmesan; set mixture aside.
Prepare the chicken breast for stuffing: make a slit at the thick end of the breast and work the paring knife back and forth making a pocket from front to back. Fill each pocket with greens and cheese mixture.
Bread the chicken: coat the chicken first in flour, shaking off any excess; next dip the floured chicken into the egg wash mixture; then roll the chicken in panko breadcrumbs, firmly pressing down so the crumbs are well adhered.
Add 3 tablespoons olive oil to the same sauté pan and heat over medium-high heat. Place breaded chicken breasts into the pan and cook until golden brown on both sides, approximately 3 minutes each side. Transfer the browned chicken to a lightly oiled baking sheet and place in preheated oven for 30 minutes until cooked through (the center reaches 165 degrees). Remove chicken from oven and let rest.
In same sauté pan, wipe out any pan drippings and heat 2 tablespoons olive oil over medium-high heat. Add remaining baby greens, season with salt, pepper and garlic powder to taste, and cook, stirring, approximately 2 to 3 minutes.
To serve, plate the stuffed chicken breasts and garnish with the sautéed greens.