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1
Cut each whole chicken breast into two halves, following the line that separates the two sides.
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2
Trim the breasts of fat and cartilage.
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3
Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast.
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4
Do not cut all the way through to the other side.
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5
Divide the stuffing into 6 equal portions, about 1/3 cup each.
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6
Fill each pocket with the stuffing.
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7
Press the edges of the chicken together, securing the filling inside the chicken.
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8
Do not flatten the breast.
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9
Refrigerate the stuffed breasts until you are ready to bread and bake them.
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10
Position a rack at the top of the oven and preheat the oven to 450 F.
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11
Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground.
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12
With the processor running, drizzle in the olive oil and hot sauce.
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13
Process until the bread crumbs are coated in the oil, about 15 seconds.
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14
In three separate bowls, place the bread crumb mixture, flour, and egg.
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15
Add the milk to the egg and whisk to combine.
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16
Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
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17
Place a rimmed baking sheet in the oven for 5 minutes.
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18
Dredge one stuffed chicken breast in the flour and shake off any excess.
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19
Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly.
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20
Repeat the process with each piece.
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21
Remove the pan from the oven and place the chicken pieces on the hot pan.
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22
Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165 F. (Be sure to test the temperature of the chicken meat and not the stuffing.)
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23
If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
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24
Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
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25
In a medium saucepan, heat the olive oil over medium-low heat.
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26
Add the shallots and saute for 1 minute.
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27
Add the kale, salt, and pepper and saute for 2 minutes, or until the kale is softened.
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28
Remove the kale from the heat, add the cheeses and tapenade, and gently combine.
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29
Refrigerate the stuffing for at least 1 hour and up to 3 days.
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30
The cooked chicken breasts may be refrigerated for up to 3 days.
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31
Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400 F. oven.
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32
Uncover and continue baking for an additional 5 to 10 minutes before serving.
