Chicken Breast Stuffed with Rapini
Rapini is also called Broccoli Rabe. Even though it has little broccoli-like buds that grow on stems, it is more similar to turnip greens. If you can’t find rapini, or don’t like its nutty, bitter taste, you can substitute chard or spinach.
Serves: 1Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy
- 1 boneless, skinless chicken breast (6 oz.)
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- 1 Tbsp. plus 1 tsp. olive oil, divided
- 2 oz. rapini, chopped
- ¼ small onion, peeled and chopped
- 1 garlic clove, peeled and minced
- 1 Tbsp. shredded Parmesan cheese
- Preheat oven to 350°F. Place the chicken breast on a sturdy surface. Use the flat side of a meat tenderizer to pound the breast until it is about ⅜" thick. Sprinkle both sides with salt and pepper.
- Place a skillet over medium-high heat. Once heated, add 1 tablespoon olive oil, the rapini, and the onion. Cook for several minutes until the leaves are wilted and the stems are softened.
- In a bowl, combine the rapini, the garlic, the olives, and the Parmesan cheese. Place the mixture near the widest end of the chicken breast and roll toward the other end. Use cooking twine or toothpicks to keep in place.
- Place the small skillet back over medium-high heat. Once warmed, add 1 teaspoon oil to the pan and add chicken. Brown for 1 minute on each side. Transfer the skillet to the middle of the oven and cook for 35–40 minutes. Serve immediately.