4 chicken breasts (about 8 oz each)
3 Tbs infused olive oil
1/3 cup goat cheese
1 head of kale, stemmed and chopped finely
1 cup sun-dried tomatoes (not in oil)
chopped finely salt and pepper
Preheat oven to 400 degrees F. Place kale in a large pot and top with 1 Tbs of infused olive oil and ½ cup of water and heat over medium. Cover and let steam for 2 minutes. Remove top and sauté for several more minutes, until all kale has wilted. Add in sun-dried tomatoes and cook for 3 more minutes. Set aside. Slice chicken pieces in half and using a mallet, pound chicken slices to make them thinner. Crumble a tablespoon or so of goat cheese onto each piece of chicken and top with about 2 tablespoons of the kale and sun-dried tomato mixture. Roll up pieces and place seam side down in a baking dish. Top with freshly ground salt and pepper. Bake for 25 minutes or until chicken has cooked all the way through and is no longer pink. Drizzle remaining 2 Tbs of infused olive oil over dish and serve warm.