Chicken Breast Stuffed with Black Kale and Feta

I went grocery shopping today and stumbled upon a new and exciting find: black kale. Kale is one of my absolute favourite greens, so I couldn’t believe my discovery! I also couldn’t believe I’d never seen any other variety of kale before… Needless to say, I snatched a bunch up and headed home, my head full of possibilities.

The black kale is more of a deep purple colour, and — as I soon discovered — turns a very dark purply green after it has been cooked. In terms of flavour, it is a bit earthier and sharper than green varieties of kale, but you can still definitely recognize the distinct, bitter fresh flavour that is characteristic of kale.

After carefully considering my options, I combined chopped kale, fresh goat feta, and sundried tomato pesto and stuffed a huge chicken breast full of the mixture before popping it into the oven. I could hardly wait the 45 minutes it took to bake the chicken, I was so excited, but it was well worth the wait!

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Chicken Stuffed with Sundried Tomatoes, Cheese, and Fresh Herbs

I think chicken is probably my favourite kind of meat. It is widely recognized as the most versatile meat there is out there, and because I recently reintroduced meat and poultry into my diet, I feel like I’m discovering a whole new world of options and recipes.

I visited my friend Brandon in Toronto a few weeks ago and we whipped up a delicious dinner based on ingredients we found in the fridge: chicken, herbed cream cheese, sundried tomatoes, and fresh basil and sage. We grilled some asparagus and made a salad, and had ourselves a veritable feast!

It was a feast, I tell you! A feast!

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