Ingredients:

1 lb. free range chicken breast (about 3 medium- large breasts)

1/2 cup sun-dried tomatoes

1/2 cup fresh kale, shredded

1/2 cup fresh mozzarella cheese

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp Italian seasoning

1/2 tsp ground cumin

sea salt and pepper to taste

Directions:

1. Preheat the oven to 375F.

2. In a small bowl, add chicken breast, olive oil, garlic powder, cumin, Italian seasoning, salt and pepper. Mix well to combine and let the chicken marinate for at least 1 hour, refrigerated.

3. With a large sharp knife, carefully cut the chicken breasts lengthwise - Don't cut all the way through - creating a large pocket.

4. Open the chicken breasts up where you cut them and layer in the remaining ingredients. Stick a couple of toothpicks in near the opening to keep it all together.

5. Heat up a large oven-safe skillet and sear the meat on both sides for about 3 minute per side.

6. Place the skillet in the preheated oven and finish cooking the chicken. Roast for an additional 10-12 minutes, just until chicken is cooked through.

Bon Appetit!