Source: dLife

Rolled, crispy, baked chicken with kale, mushroom, and onion stuffing.

Servings

4 boneless skinless chicken breasts
1 cup fresh mushroom slices
0.5 cup fresh chopped onion
2 tbsp white wine (dry)
0.25 tsp ground oregano , crushed (or 1 tsp fresh oregano)
1 medium garlic cloves , minced
0.5 tsp black pepper
2 cup kale, chopped , stemmed and washed
2 tbsp mayonnaise
0.5 cup bread crumbs , seasoned (whole grain, if available)

1 Preheat oven to 400°F.
2 Coat shallow baking dish with cooking spray and set aside.
3 Trim fat from chicken. Using meat mallet, pound chicken to 1/2" thick and set aside.
4 Heat large skillet over medium high. Add mushrooms, onion, wine, oregano, garlic, and pepper. Cook, stirring frequently about 5 minutes or until onions soften.
5 Add kale and cook, stirring frequently, until the kale wilts.
6 Divide and spread cooked vegetables on each flattened chicken breast. Roll chicken and secure with toothpicks or metal skewers.
7 Brush chicken with mayonnaise and coat with bread crumbs. Place chicken, seam side down, in prepared baking dish.
8 Bake 25 minutes or until the chicken is golden brown and juices run clear. Remove toothpicks and serve.