Chicken 'N' Stuff

There is nothing like stuffing a chicken with all sorts of goodness!!! There is an endless amount of possibilities, play around with your veggies and cheeses and you will want to stuff your chicken every time!!

The how too:

2 - 4 chicken breast halves, marinated overnight (or for a minimum of 2 hours) with LITE Balsamic Vinegar Salad Dressing (I used Ken's brand)

1/2 box of frozen kale, defrosted and extra water squeezed out

1 cup reduced fat white cheddar shredded cheese (I used Cabot)

2TBSP of light mayonaise

Preheat oven to 375*

In a bowl, mix together the kale, cheese and mayonaise until its well blended and fully coated.

After your chicken breasts are marinated, partially butterfly cut hem open (be very careful! dont go through the whole breast!)

Stuff each breasts with some of the kale mixture, being sure to push it back into the crease of your butterfly cut, *dont be afraid to really stuff it, its delicious!* (if you are only using 2 breasts you will most likely have left over filling (you can save it to add to an egg white omlet, or keep reading and ill let you know what I did with my extra!)

Close each breasts with as many tooth picks as you need to be sure the mixture doesnt spill all out in the oven!

Place breasts on a baking sheet, lined with foil and covered with cooking spray. Then spray each breasts with a little more spray!

Bake for about 30-35 mins

*DONT FORGET TO REMOVE YOUR TOOTHPICKS!*

I paired this amazing chicken with a high fiber, whole wheat shell macaroni with a little light butter (Land o' Lakes is my fave!)

Remember I said I would tell you what happened to my extra kale mix .... well I also had extra macaroni, so I mixed them together, and when I am ready for it, I can pop it in the microwave and have a light version of kale macaroni & cheese! GENIUS!

Enjoy your evening followers!