Chicken Breast Stuffed with Kale, Roasted Red Peppers, and Baby Swiss

Chicken Breast Stuffed with Kale, Roasted Red Peppers, and Baby Swiss

4 Boneless Chicken Breast

1/4 lb GF Baby Swiss Slices (about 4)

1 Handful of Fresh Kale

4 GF Roasted Red Peppers

2 Tbsp Olive Oil

1 Tbsp Dry Chopped Basil

Salt and Pepper to Taste

GF Garlic Powder and Paprika to Taste

Cooking String

1. Preheat oven to 350 degrees.
2. Slice chicken in middle without going all the way through to create a pocket for stuffing. 
3. Rinse kale thoroughly under cold water and shake dry. 
4. Lay a slice of cheese on a flat surface and top with kale and peppers. Roll each slice tightly and place inside pocket of chicken. 
5. Repeat for each breast and tie with cooking string to keep stuffing in breasts. 
6. Place breasts in casserole and drizzle with olive oil. Season with basil and remaining spices to taste. 
7. Cover and Bake 20 minutes. Uncover and bake an additional 20 minutes.  
8. Turn oven to broil and leave in an additional 5-6 minutes until chicken is golden brown. I leave the oven door open slightly to be sure it does not over cook. 
9. Remove from oven and cut strings from breasts. 
10. Serve with your favorite vegetable and Gluten Free Starch.