Kale and Tapenade Stuffing

• 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

1. In a medium saucepan, heat the olive oil over medium-low heat.
2. Add the shallots and saute for 1 minute.
3. Add the kale, salt, and pepper and saute for 2 minutes, or until the kale is softened.
4. Remove the kale from the heat, add the cheeses and tapenade, and gently combine.
5. Refrigerate the stuffing for at least 1 hour and up to 3 days.
6. The chicken breasts can be stuffed and refrigerated 1 day before breading and baking them.

extravirgin olive oil, shallots, kale leaves, kosher salt, freshly ground black pepper, cream cheese, semihard cheese, olive tapenade

Taken from www.epicurious.com/recipes/food/views/kale-and-tapenade-stuffing-387775 (may not work)