I developed this recipe one day because I wanted to do my take on a chicken roulade. I had some Kale sitting in my fridge from the Farmers Market that I needed to use, as well as a bag of brown wild rice I wanted to use up. If you haven't tried the blend of wild rice and brown rice- go out and get it ASAP! Ok get ready to roll!!!
Wild Rice Chicken Roulade with Kale
4 boneless, skinless chicken breasts (pounded thin)
3/4 cup cooked wild rice
5-6 stalks kale
4 slices turkey bacon
1/4 cup greek yogurt or sour cream
1. Preheat oven to 350 degrees and line a cookie sheet with foil. Lightly spray with cooking spray.
2. Thinly slice kale, discarding stems and dice turkey bacon. Heat skillet over medium heat and cook turkey bacon. Once the bacon starts to brown, add 2 tsp of olive oil and add in kale. Cook till kale is slightly wilted and season lightly with salt and pepper. (Set aside to cool)
3. Prepare wild rice (instant, frozen, etc it doesn't matter) and let cool.
4. Take chicken breast, lay a piece of saran wrap or wax paper over the chicken and pound thin (about 1/4 inch thick). You can do this with a mallet, rolling pin or even a heavy frying pan. Season both sides with salt and pepper.
|Work out your frustrations for the week|
5. Add wild rice to kale and bacon mixture. Add in greek yogurt and mix well. Spread mixture evenly over chicken breasts and roll chicken jelly roll style. Roll tightly and lay seam side down.
Optional: Tie chicken rolls with string or hold together with toothpicks
6. Drizzle with olive oil (so it gets nice and brown!) and bake at 350 for 30 minutes.
|Served with some additional wild rice and roasted brussel sprouts|
Sooo good! The yogurt adds a nice tang and keeps it super moist, with the nice surprise of the yummy turkey bacon.