Chicken Stuffed With Kale & Anchovies – a delicious recipe with chicken breast, kale, garlic, fresh thyme, grainy mustard, anchovies. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["rough chop the kale add to medium bowl with the juice of one lemon, 6 smashed anchovies, 2 T olive oil, herbs, mustard, salt & pepper. ""Massage "" it all together.", "Loosen the skin of the chicken breast and put as much of the filling as you can under the skin. Put remaining in the cavity and place a lemon half in each end. Tie together with kitchen twine if you have some . Use remaining T of olive oil to moisten the outer skiing. Salt and pepper generously. Allow to sit for a few hours in the fridge and then bring to room temp while oven preheats to 365. Roast uncovered for 35 minutes. bast a few times with juices and then cover and continue to roast for another 35 minutes. Let it rest for a few minute then carve.....yum."]
175
kcal
Calories
13
g
Fat
7
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 whole large organic chicken breast, 1 bunch of tuscan kale, 5 cloves of garlic...chopped, 1 tablespoon fresh thyme or savory chopped, and more.
Yes, Chicken Stuffed With Kale & Anchovies falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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