CHICKEN WITH KALE STUFFING

1 cup sliced mushrooms

1/2 cup chopped onion
2 tbsp dry white wine (or cooking wine)
1 tsp fresh oregano (or 1/4 tsp dried)
1 garlic clove, minced
1/2 tsp black pepper
2 cups packed stemmed and chopped kale
2 tbsp reduced-fat mayonnaise (I only use olive oil mayo)
1/2 cup seasoned dry breadcrumbs

Preheat oven to 400 degrees.
Coat a shallow baking dish with nonstick cooking spray; set aside.

Trim the fat from the chicken. Pound chicken with a meat mallet to 1/2-inch thickness. Set aside.

Heat a skillet over medium-high heat. Add the mushrooms, onion, wine, oregano, garlic, and pepper; cook, stirring, about 5 minutes or until the onion is tender. Add kale; cook, stirring, until wilted.

Spread the kale mixture evenly over the flattened chicken; roll up and secure with toothpicks or metal skewers. Brush with the mayonnaise and coat with the breadcrumbs.

Bake at 400 degrees for 25 minutes or until chicken is a golden brown and no longer pink.

BE SURE TO REMOVE ANY TOOTHPICKS BEFORE SERVING!

Yield: 4 servings
Per serving: 244 calories, 6g total fat (1g saturated), 30g protein, 15g carbs, 76mg cholesterol, 3g dietary fiber, 175 mg sodium

This recipe and photo are from Diabetic Cooking.