Once you’ve steamed the kale, mixing up the creamy filling for the chicken takes just minutes. Feel free to substitute other favorite greens, like spinach or Swiss chard. Look for the herbed cheese in the deli department.
Heat oven to 375°F. Place kale in a large saucepan or kettle with about 1/4 cup water. Cover and bring to a boil; steam about 3 minutes or until wilted and tender. Drain and squeeze excess water from greens. Mix with cheese until well blended.
Loosen the skin on the chicken with your fingers. Gently spread one-fourth of the filling evenly between the meat and skin of each breast. Smooth the skin over the filling.
Arrange the chicken in a lightly greased baking dish; drizzle with oil, season with salt and pepper, and sprinkle with thyme. Bake about 45 minutes or until golden brown and chicken is no longer pink near bone (165°F in thickest part of meat).
Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.