Kale and Tapenade Stuffing

1. 1

   In a medium saucepan, heat the olive oil over medium-low heat.

2. 2

   Add the shallots and saute for 1 minute.

3. 3

   Add the kale, salt, and pepper and saute for 2 minutes, or until the kale is softened.

4. 4

   Remove the kale from the heat, add the cheeses and tapenade, and gently combine.

5. 5

   Refrigerate the stuffing for at least 1 hour and up to 3 days.

6. 6

   The chicken breasts can be stuffed and refrigerated 1 day before breading and baking them.

* Per serving · 4 servings · Values may vary.

No additional tips available.