Italian Flag Chicken

By Tufgrlz

Ingredients

• 8 packed cups stemmed, thinly sliced kale
• 14.5-oz. can diced tomatoes, drained
• 5 oz. shredded fontina cheese
• 6 large skinless, boneless chicken breasts (about 3 lbs.)
• Salt and pepper2 tbsp.
• EVOO

Preparation

Step 1

1.Cook kale in pot of boiling, salted water for 5 minutes; drain and run under cold water. Squeeze dry and transfer to bowl; stir in tomatoes and cheese. Cut a deep pocket in center of each breast; stuff with kale mixture and season. Heat EVOO in skillet over medium heat; add chicken and cook until well browned, about 15 minutes.