Kale and lemon chicken en papillote
Easy to whip up for a weeknight meal or for dinner guests on the weekend.
216 cal Serves 4
Prep time 0h 20m
Cook time 0h 20m
Total time 0h 40m
Step 1In large nonstick skillet bring water and kale to boil. Cover and cook for 5 minutes or until wilted and bright green. Drain well and return to skillet.
Step 2Add oil, pepper and garlic and cook over medium heat for about 5 minutes or until pepper is tender crisp. Stir in lemon rind and juice; set aside.
Step 3In small bowl, mash together feta and dill; set aside.
Step 4Using chef’s knife cut chicken in half horizontally almost all the way through. Open it like a book and press down gently to flatten and make it more even. Fill each centre with some of the kale mixture and place each stuffed chicken breast onto 4 large pieces of parchment or foil. Sprinkle each chicken breast with feta mixture.
Step 5Fold parchment paper over and fold up edges to form a seal. Place on large baking sheet and roast in 220°C (425°F) oven for 20 minutes or until chicken is no longer pink. Let stand 2 minutes before serving.
Kale has firm, tough ribs or stems so be sure to remove them before chopping the tender leaves for this recipe.
Per serving (1 of 4)
- 32 g
- 192 mg
- 687 mg
- Total fat
- 6 g
- Saturated fat
- 2 g
- 80 mg
- 9 g
- 2 g
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
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