Gorgonzola-Stuffed Chicken Breast with Kale and Pecans

01Method

1. 1

   Trim any sinew from the chicken, then use a thin, sharp knife to cut a pocket along the bone — make a cut about 5 cm long, being careful not to cut all the way through the meat.

2. 2

   Beat the gorgonzola, ricotta, and mascarpone together until smooth, then pipe the mixture into the pockets using a piping bag. Seal the opening with a toothpick, season the chicken with salt and pepper, and place in a roasting pan. Lay a sprig of thyme on each piece and roast in an oven preheated to 175 °C for about 25 minutes. Spread the pecans on a baking sheet and toast in the oven for about 6 minutes, until fragrant. Remove and let cool.

3. 3

   Briefly blanch the kale leaves in salted boiling water — about 30 seconds — then immediately refresh in cold water. Cut out the tough stems and tear the leaves into bite-sized pieces. Peel the onion and slice into thin strips. Melt the butter in a pan, sauté the onion for 1 minute, then add the kale and cook for another minute, stirring constantly. Add the spinach and cook until just wilted. Season with salt and lemon juice.

4. 4

   Remove the roasted chicken from the pan and sear in a skillet with oil over low heat until golden brown on both sides, about 5 minutes.

5. 5

   Roughly chop the pecans. Combine the roasting juices with the stock, butter, finely chopped parsley, and pecans, and simmer together for 5 minutes.

6. 6

   Remove the toothpick from the chicken and serve drizzled with the pecan sauce alongside the sautéed vegetables.