Chicken stuffed with kale & anchovies

By cookbooksareforeveryone
February 18, 2014
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Chicken stuffed with kale & anchovies

Author Notes:

The tuscan kale wilted just as my imagination bloomed. Chicken and anchovies and lemony goodness.


Serves: 3-4

  • 1 whole large organic chicken breast
  • 1 bunch of tuscan kale
  • 5 cloves of garlic…chopped
  • 1 tablespoon fresh thyme or savory chopped
  • 2 tablespoons grainy mustard
  • 6 fillets anchovies
  • 1 lemon
  • salt & pepper
  • 3 tablespoons olive oil --two for filing and one for basting
  1. rough chop the kale add to medium bowl with the juice of one lemon, 6 smashed anchovies, 2 T olive oil, herbs, mustard, salt & pepper. "Massage " it all together. Loosen the skin of the chicken breast and put as much of the filling as you can under the skin. Put remaining in the cavity and place a lemon half in each end. Tie together with kitchen twine if you have some . Use remaining T of olive oil to moisten the outer skiing. Salt and pepper generously. Allow to sit for a few hours in the fridge and then bring to room temp while oven preheats to 365. Roast uncovered for 35 minutes. bast a few times with juices and then cover and continue to roast for another 35 minutes. Let it rest for a few minute then carve…..yum.

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