Kale-Stuffed Chicken Breasts

• 3 large boneless, skinless whole chicken breasts (about 2 1/2 pounds)
• Kale and Tapenade Stuffing (recipe follows)
• 4 cups fresh bread crumbs
• 1 1/2 ounces semihard cheese (page 23), shredded (6 tablespoons)
• 2 tablespoons chopped fresh flat-leaf parsley
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon Tabasco or other hot sauce
• 3/4 cup all-purpose flour
• 2 large eggs
• 3/4 cup milk
• 1/4 cup extra-virgin olive oil
• 4 large shallots, chopped
• 4 cups tightly packed chopped kale leaves
• 1/3 teaspoon kosher salt
• 1/3 teaspoon freshly ground black pepper
• 6 ounces fromage blanc or cream cheese (3/4 cup)
• 4 ounces semihard cheese (page 23), grated (3/4 cup)
• 3 tablespoons olive tapenade
• (makes about 2 cups)

1. Cut each whole chicken breast into two halves, following the line that separates the two sides.
2. Trim the breasts of fat and cartilage.
3. Using a sharp knife, make a deep pocket in each half of the chicken breast by slicing it horizontally from the thick end to the thin end on the underside of the breast.
4. Do not cut all the way through to the other side.
5. Divide the stuffing into 6 equal portions, about 1/3 cup each.
6. Fill each pocket with the stuffing.
7. Press the edges of the chicken together, securing the filling inside the chicken.
8. Do not flatten the breast.
9. Refrigerate the stuffed breasts until you are ready to bread and bake them.
10. Position a rack at the top of the oven and preheat the oven to 450 F.
11. Combine the bread crumbs, cheese, parsley, and 1/2 teaspoon each of the salt and pepper in a food processor or by hand; be sure the bread crumbs are finely ground.
12. With the processor running, drizzle in the olive oil and hot sauce.
13. Process until the bread crumbs are coated in the oil, about 15 seconds.
14. In three separate bowls, place the bread crumb mixture, flour, and egg.
15. Add the milk to the egg and whisk to combine.
16. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to the flour and mix well.
17. Place a rimmed baking sheet in the oven for 5 minutes.
18. Dredge one stuffed chicken breast in the flour and shake off any excess.
19. Coat the chicken in the egg and then the bread crumbs, pressing the bread crumbs lightly to coat the breast evenly.
20. Repeat the process with each piece.
21. Remove the pan from the oven and place the chicken pieces on the hot pan.
22. Bake for 25 to 30 minutes, or until the bread crumb coating is golden brown and a meat thermometer inserted in the thickest part of the chicken reads 165 F. (Be sure to test the temperature of the chicken meat and not the stuffing.)
23. If you have a convection oven, turn it on for this recipe, as it turns the chicken breasts a beautiful brown color, but reduce the cooking time to 20 minutes.
24. Serve the chicken breasts immediately, cut into thick slices, or let them cool and serve at room temperature.
25. In a medium saucepan, heat the olive oil over medium-low heat.
26. Add the shallots and saute for 1 minute.
27. Add the kale, salt, and pepper and saute for 2 minutes, or until the kale is softened.
28. Remove the kale from the heat, add the cheeses and tapenade, and gently combine.
29. Refrigerate the stuffing for at least 1 hour and up to 3 days.
30. The cooked chicken breasts may be refrigerated for up to 3 days.
31. Allow them to return to room temperature before serving or reheating them, covered, for 15 minutes in a 400 F. oven.
32. Uncover and continue baking for an additional 5 to 10 minutes before serving.

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Taken from www.epicurious.com/recipes/food/views/kale-stuffed-chicken-breasts-387774 (may not work)