Tart Cherry, Kale, and Feta Stuffed Chicken


Total Time: 35 minutes
Prep: 15 minutes
Cook: 20 minutes
Yield: Serves 4
Level: Intermediate


  • 1 small onion, finely chopped
  • 1 packed cup finely chopped kale
  • 1/2 cup dried Montmorency tart cherries
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon, chopped fresh thyme
  • 3 green onions, finely chopped
  • 1 pound (or 4) chicken cutlets
  • Salt and pepper, to taste
  • Olive oil


Preheat oven to 350 degrees F.

Heat a drizzle of olive oil in a large pan over medium high heat. Add the onion and cook for 4-5 minutes, until softened and lightly browned.

Add the kale and dried Montmorency tart cherries and cook until the kale is wilted. Place in a bowl and allow to cool slightly.

Add the feta, thyme, and green onion to the kale/tart cherry mixture. Season to taste with salt and pepper.

Place 1/4 of the filling in the center of a chicken cutlet. Roll the chicken around the filling and secure with toothpicks. Repeat with the remaining chicken and all the filling.

Heat a large pan over high heat  with another drizzle of olive oil. Add the chicken and sear until lightly browned on all sides.

If using an oven-safe pan, place the entire pan with the chicken in it into the oven, then bake for 15 minutes, or until chicken is cooked through. If your pan isn’t oven safe, ¬†move the chicken to a baking sheet instead.