Bacon Cordon Kale

 (Why this name? Because I can and I like the way it sounded. ;-))

(Credit to Kathy Bunch!)

1 pkg or bundle of fresh kale

Olive oil, balsamic vinegar, course ground salt and pepper

1) Wash, dry and loose chop kale ~ Put in large bowl, drizzle oil, vinegar, salt and pepper. Toss. Spread evenly on aluminum lined cookie sheet. Bake in preheated oven at 250 degrees for 1 hour.

4 chicken breasts (skinless, deboned) Thighs work well too

8 pieces of bacon

Goat cheese

Sour cream  (I haven’t tried greek yogurt but could be a possibility as well)

Glaze of choice to pour over chicken while baking to keep in moisture. I am going to try course ground Dijon mustard with lemon juice and a liquid sweetener substitute. (Agave, Yacon)  OR  Balsamic Vinegar with grated fresh ginger or garlic.

2) Trim all fat from bacon and cut in small pieces. Medium Low fry until sizzling but do not make crunchy. Spoon out on paper towel to soak up all grease. (I roll the paper towel with the bacon in it and squeeze when cool enough)

3) Wash and trim all fat from chicken, pat dry and set aside.

4) Crumble half disk of goat cheese in large bowl, put hot kale over goat cheese and fold until blended on kale well. Mix in bacon. Stir in ½ cup sour cream/yogurt.

Stuff kale in chicken breasts or thighs.

(I use the same foil lined pan to place chicken back into.) Spread glaze over chicken. Bake in 350 degrees preheated oven for 35 to 45 minutes depending on size of chicken pieces.