Apple-and-Apricot-Stuffed Chicken Breasts
Spicy Kale with Garlic
Ingredients
- 2 slices uncured bacon, chopped
- 1 Gala apple, chopped
- 1 Tbsp avocado oil, divided
- 2 Tbsp chopped dried apricots
- 1 Tbsp fresh orange juice
- ¼ cup chopped raw pecans
- 2 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Sauté bacon and apple in ½ Tbsp hot oil in a large ovenproof skillet over medium heat 5 minutes or until bacon is crisp; transfer to a bowl, and stir in apricots, orange juice, and nuts.
- Pound chicken to ½-inch thickness. Cut a 2-inch slit horizontally into each breast; stuff apple mixture into each pocket. Sprinkle with salt and pepper.
- Cook chicken in ½ Tbsp hot oil in skillet 2 minutes per side or until browned; transfer skillet to oven. Bake 12 to 15 minutes or until chicken is done.
Side Dish Ingredients
- 2 cloves garlic, minced
- 1 Tbsp avocado oil
- 1 (5-oz) pkg chopped kale
- ¼ cup organic chicken broth
- 1 Tbsp red wine vinegar
- ¼ tsp salt
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Cook garlic in hot oil in a Dutch oven over medium heat 30 seconds. Add kale, and cook 2 to 3 minutes or until kale is slightly wilted.
- Add broth, vinegar, salt, and red pepper; cook 1 to 2 minutes or until kale is tender.
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