CLEVELAND — It has been cold and snowy, the perfect excuse for comfort food. But if you've been eating a lot of it this week, how about some comfort food that not only fills your belly, but is healthy as well?
Check out this recipe from the Cleveland Central Kitchen, all made with local ingredients, if you want to give it a try. It's made with greens from Gifted Grass Farms in Seville. Enjoy!
Seared chicken breast stuffed with local creamed greens
Ingredients for chicken:
- 2 boneless chicken breasts (skin on preferably)
- 2 tablespoons of olive oil
- Salt to taste
- Heat oven to 400 degrees.
- Gently butterfly the chicken breasts. Cut horizontally and open like a book. Lightly salt all sides.
- Heat oil in a pan to medium-high heat
- Fold back up and place skin side down in pan until skin is seared to a golden brown, about 4 minutes.
- Remove from pan and unfold.
- Place a few spoonfuls of creamed-greens in the middle and fold back up. Secure with skewers (optional).
- Place stuffed chicken breasts on a baking sheet and finish in the oven for 17-19 minutes. Cook the chicken to a temperature of 165.
- Serve over remaining creamed-greens.
Creamed greens ingredients:
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 cup diced ham (pasture-raised)
- 1 tablespoon garlic, minced
- 1 tablespoon capers
- 1 tablespoon dijon mustard
- 1 cup cream
- 5 big handfuls of local greens, roughly chopped (could use bok choi, kale or spinach)
- Add the oil to a medium-hot pan.
- Add the onion and cook for 2 minutes.
- Add the ham and render for 2 minutes.
- Add the garlic and capers and cook for 1 minute.
- Add the cream and mustard and simmer for 6 minutes.
- Add the greens and simmer for 2 minutes.
- Salt to taste.
To purchase the items for this recipe, check out the Central Kitchen's Love Local Collective boxes.
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