Kale & Roasted Red Pepper Stuffed Chicken

Has anyone noticed how BIG chicken breasts are getting?!  Even the organic ones (which I expect not to have gotten growth hormones) that we buy from Sam's club are huge.  I have this saying BTN... better than nothing.  I know chicken is not the healthiest these days.  Most have added hormones, antibiotics, and did you know chicken has as much cholesterol as red meat!?

So, in BTN fashion, I try to find organic chicken for the best price.  Some tips for finding cheaper, but still healthy options are:
1. Frozen meats are usually cheaper
2. Buying in bulk helps decrease costs
3. Wait until it goes on sale
4. Look into deals on your credit card... this is something I use regularly.  My credit card gives 5% back at certain stores every quarter.  One quarter, Sam's club was included and I bought a lot of food and froze it for later :).  Also, sometimes when you use a credit card app, like I have chase pay, you can get 5% back too.  Right now Shoprite has this deal with chase.

Enough about saving money, back to these HUGE chicken breasts.  Since, they were so big I decided to stuff them.  Here is my quick stuffed chicken breast recipe and pepped up rice as a side.

Stuffed Chicken Breasts with Kale & Roasted Peppers

Ingredients

• 5 chicken breasts (we bought Forester Farmer's Chicken that is Antibiotic free (ABF), Cage free, No added hormones or steroids from Sam's Club)
• 2 cups of chopped kale with stems removed
• 8-10 roasted peppers (Member's Mark Roasted Red Peppers from Sam's Club)
• 2 tbsp parsley chopped
• 1 small red onions diced
• 2 cloves of garlic minced
• Cheese of your choice.  For Mike, I used peperjack cheese and for me, I used Go veggie cheese (These Ate never on sale! I heard Aldi is going to have vegan options, so I will check it out and get back to you.)
• Salt and Pepper to taste

Directions

1. Turn oven on to 350 degrees F
2. Using a cooking pan that you can store in your refridge... I love saving time by not doing extra dishes :).  I use Pyrex Easy Grab Bakeware Set ($35 at JCPenny. Here)
3. Filet chicken with sharp knife  
4. Add two peppers, some kale, onions, garlic and cheese.  Then close chicken and place in pan.
5. Salt and Pepper tops of chicken and place 1/2 a piece of cheese
6. Bake for 35-40 minutes.  Then broil on low for 2 minutes or until cheese is a little golden. 

Rice Pepped or Peppered Up 

Ingredients

• 1 and 1/2 cups of rice.  We used white because Mike doesn't like brown. Although, I recommend brown because it has more fiber and nutrients :)
• 3 cups of stock (I had left over vegetable stock from my soup recipe.  That is why my rice looks brown)
• 7-10 roasted red peppers diced
• 1 medium red onion diced
• 3 cloves of garlic minced
• 2 tbsp of olive oil
• 1/2 cup of parsley chopped
• salt and pepper to taste

Directions

• I used an instant pot which I LOVE.  It cooks rice in 10 minutes.  Just add rice and stock and set for rice.  Here is one from target for $69 (here).  I think I got mine for a similar price on amazon a few years ago.  
• Saute onion, garlic, roasted red peppers in oil
• Mix into rice.  Garnish with parsley and you're done.