Kale Stuffed Chicken

About this recipe:

Its always a challenge to make chicken come out juicy and flavorful. This method actually came out really yummie and I'd like to share it with you. You can add cheese to the kale stuffing as you like, it will work great with feta and chevre.

Ingredients:

• 1/2 red union, chopped

• 2 cloves of garlic, minced

• 2 large handfuls of kale, washed and chopped

• 4 sun dried tomatoes, soaked and chopped

• handful of raw or roasted pine nuts

• 1 large chicken breast, cut in half lengthwise to create two large flat pieces

• juice of 1/2 lemon

• 3 T. olive oil

• pepper & salt

• some ghee for stir frying

• lemon or orange peel to taste

Preheat the oven to 400F.

1. Melt some ghee in a medium sauce pan, stir fry the chopped unions until translucent. Add the garlic and sauté a minute or two more. Remove from heat.

2. Over some boiling water, steam the kale for about 5 minutes, drain and squeeze out most of the water. Transfer to a blender with an S blade. 

3. Blend together with the union and garlic mixture, add the chopped sun dried tomatoes, until you have a nice stuffing for the chicken. Add the pine nuts last, you don't have to blend these.

4. On a clean surface, lay one halved chicken breast in between two layers of cling wrap. Pound with the flat side of a meat mallet (or hammer?) until it becomes about 150% of the size, lets say 1/8 to 1/4 inch thick. Do this with both chicken filés.

5. Take a good portion of the kale mixture and kneed it into somewhat of a ball. Put it on the wide side of the chicken and wrap the rest of the chicken around it as a blanket.

6. Transfer to a glass pyrex bowl. Brush with a mixture of lemon juice, olive oil, salt & pepper.

7. Bake for 20 - 30 minutes, brushing halfway done another time with oil mixture.

Additional note: 
I got a great tip from a Chef friend. He advised me to pan-sear the chicken rolls, just for about 2-3 min each side. This will sear in the moisture which will leave you with a much juicier roll in the end. I'd say give it a try!

Serves two for dinner. Great with some steamed veggies and some lemon or orange peel for extra added flavor.

Thai Curry Banana Leaf Packets

About this recipe:

These banana leaf packets are the perfect way to steam a curry. The nutty flavor of the banana leaf transfers to the curry, giving it that added flavor. You can find the leaves in the freezer of your local asian or mexican market. This dish can be made with chicken, fish or even tofu. Its a show stopper at your dinner party!

Preheat the oven to 350F.

Ingredients:

• 1 packet of frozen banana leaves

• 2 chicken breasts or 2 fish filés

Ingredients for the curry:

• 1 shallot, chopped

• 2 gloves of garlic, minced

• thumb size piece of ginger, peeled & sliced

• 2 t. coriander seeds

• handful of basil leaves, chopped

• handful of cilantro leaves, chopped

• 1/2 can of light coconut milk

• 1 t. red chili paste

• 1/2 jalapeno (with or without seeds, depending on how spicy you like it)

• 1 t. chili powder (optional)

• dash of cayenne pepper (optional)

• dash of paprika

• juice from 1 lime

1. Cut the meat in bite size pieces, set aside in a deep bowl.

2. Place all the ingredients for the curry in a blender, blend until smooth and creamy.

3. Poor the curry over the meat, cover and refrigerate for at least two hours (or overnight).

4. Fill the sink up with warm tap water. Submerge the frozen banana leaves to thaw. When thawed, wash the leaves on both sides. Transfer to flat work surface.

5. Open up the leaves, cut the side (this is the hard center vain of the leaf) and set aside. This will later come in handy to tie up our packets.

6. Select a piece of the leave that has no tears. Cut about 6 (horizontal) letter sized pieces. Its best if the 'grain' of the leaf goes horizontal too, this will make wrapping easier.

7. Take a leaf and lay it on your flat surface (grain horizontal). Scoop a couple of tablespoons of your curry onto the center of the leave. Fold top and bottom, than fold both sides towards the middle (kind of like an envelope). Be careful not to crack the leave as the curry will run out. Use the cut off center string to tie the packet together. You can also use a toothpick.

8. Put your packets in a pyrex dish, bake in the oven for about 20 or 30 minutes on 350F.

9. Serve the packet on a place or for the real traditional way, just use the leaf as your plate. 

10. Salt to taste, goes well with steamed vegetables.

Spinach Stuffed Chicken Wrapped in Puff Pastry Dough

About this recipe:

This is a classic recipe that easily impresses a fancy dinner setting. I altered it a little bit to make it fit to the candida diet. Pairs well with sage butter and steamed green veggies.

Ingredients:

• 2 skinned and boned chicken breast havles

• 1/2 t. salt

• 1/2 t. pepper

• three large handfuls of fresh spinach, thoroughly washed and chopped

• 1/8 c. raw pine nuts

• 4 cloves of garlic, minced

• a dash of nutmeg

• 1 sheet of gluten free puff pastry, thawed

• 1 small egg, lightly beaten

• 1 t. water

• ghee for sautéing

1. Place each chicken breast between two layers of heavy duty plastic wrap. Flatten with a meat mallet (flat size). Sprinkle each side with pepper & salt, set aside.

2. Melt some ghee in a non stick skillet and sauté the spinach. Add minced garlic, pine nuts and nutmeg. When done, remove from heat and cool.

3. Divide spinach mixture in two, place in the center of each chicken breast. Fold chicken over spinach (make a roll).

4. Roll the sheet of puff pastry out and cut into two pieces to where the chicken will fit.

5. Place chicken in the center of dough and fold sides together, making it into a package.

6. Combine egg and water, brush on the seams, pinch the seams to seal.

7. If you want, you can cut out decorative shapes out of left over pastry dough. Stick these on top of the chicken bundles.

8. Brush the remaining egg mixture on the bundles, chill for one hour, bake on parchment lined cookie sheet at 350F for about 20 to 25 minutes. Check regularly to make sure they don't burn.

Serve immediately.

Serves two.