Another quick and easy chicken dish for those busy, crazy school nights! Serve with a big green salad and your fave pasta (cooked al dente and tossed with a bit of butter and fresh parlsey).
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total)
Kosher salt and freshly ground pepper, to taste
2 tbsp olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes.
No comments:
Post a Comment