While it’s great for chicken, this stuffing is also delicious on toast and as a sandwich spread.

　　

Ingredients

makes about 2 cups

　　1/4 cup extra-virgin olive oil

　　4 large shallots, chopped

　　4 cups tightly packed chopped kale leaves

　　1/3 teaspoon kosher salt

　　1/3 teaspoon freshly ground black pepper

　　6 ounces fromage blanc or cream cheese (3/4 cup)

　　4 ounces semihard cheese (page 23), grated (3/4 cup)

　　3 tablespoons olive tapenade

　　

Step 1

In a medium saucepan, heat the olive oil over medium-low heat. Add the shallots and sauté for 1 minute. Add the kale, salt, and pepper and sauté for 2 minutes, or until the kale is softened. Remove the kale from the heat, add the cheeses and tapenade, and gently combine. Refrigerate the stuffing for at least 1 hour and up to 3 days.

　　

Make Ahead

Step 2

The chicken breasts can be stuffed and refrigerated 1 day before breading and baking them.

　　Pure Flavor