Rolled Stuffed Chicken Filets & Caprese Salad

OK, so I cheated. I broke my carbohydrate rule of May!! I just got back from Portland, OR, to visit my boyfriend Riley, and I ate carbs. And a lot of them. I cannot lieeeeee! But seriously, being in Portland and not having beer and good food is a sin, but I'm back at it now! Other than the pizza I had at lunch...heh.. but I got me a new job and was out with coworkers and couldn't deny the amazing aromas of the pizza oven.

Since I haven't been home for a while, I went straight to Trader Joe's after work. A coworker at lunch had mentioned meatloaf at lunch today, so I will be making that this week. But after talking about Pinterest a lot, I had remembered seeing this Chicken Kiev recipe, which was thin chicken breasts rolled up in butter. I like butter, but not enough to roll it up in some chicken, mmk? I decided mozzarella would be a better fit for me. I decided to go with the buffalo mozzarella for my Caprese salad, because I am now obsessed, and it was delish. If I can't think of a good side to make, I usually go with the Caprese salad, because I usually have a tomato on me, and mozzarella as well. It's a light side dish that is so fresh and yummy, and perfect for this hot weather!

I also decided to add kale to it, because I forgot to buy the spinach at the store. But the kale was a good touch, and added a nice little crunch instead of spinach, which would have been a tad slimy combined with the cheese. I used regular mozzarella balls for my chicken. After reading over the recipe, I decided to just do it my own way and follow the recipe slightly, so I will just post mine here. If you are interested in the butter Chicken Kiev recipe that inspired me, you can find it here! 

I used a lot of garlic, and a lot of herbs for the chicken, because sometimes I think that chicken has a pretty bland taste to it. I knew that a lot of the rub would come off, so I was very generous with it. 

Ingredients:
4 boneless, skinless chicken cutlets, or breast halves
4 toothpicks (which I did NOT have, but I seemed to manage fine)
4 tablespoons olive oil
1 tablespoon balsamic vinegar 
5 cloves of garlic, finely diced
Some kind of chicken rub (which you can buy premade at any big store). I made on my own out of garlic powder, oregano, and parsley leaves
3 tablespoons garlic powder
3 tablespoons dried oregano
3 tablespoons parsley leaves
1 pack or container of Mozzarella or Buffalo cheese, sliced (or balls of it)
1 cup of fresh kale
1 big tomato
Salt and pepper, to taste

Directions for chicken:
1. Preheat oven to 400 degrees
2. Combine garlic, oregano, garlic powder, and parsley to a medium sized bowl
3. Rub the garlic herb mixture onto the chicken

4. Slowly, roll mozzarella and kale in the chicken, forming a snail-like circle
5. Here is where you would stick a toothpick through it all to keep it from coming apart, which mine did, but if you can get it juuust right then the two ends of the chicken may stick together (rare and not worth it. Get toothpicks!)
6. Coat a large pan with olive oil, and place chicken rolls into pan, and sear for about 1-2 minutes per side

7. Coat the bottom of a baking dish with olive oil, and place chicken rolls into dish
8. Bake chicken for about 20 minutes, or until golden and aromatic

Directions for Caprese:
1. Slice tomato in slices of about 1/4 inch thick
2. Do the same with your buffalo or mozzarella
3. Place mozzarella on top of your tomato slices, and add salt and pepper to your taste preference
4. Coat with olive oil and balsamic vinegar, et voila!