Chicken and Kale Potatoes

I referred to my value package of chicken breasts...probably not very PC since they weren't locally raised with classical music in the background; however, it was worked for the week after a swim meet.  I got this idea off Nicole's blog (www.preventionrd.com).  I mixed up her chicken recipe a bit but was fairly true to the mashed potato and kale recipe substituting oriental kale for the regular ol' green kale she used.  Just because it was available and a tiny bit cheaper.

This meal was great.  So good that it prompted a lunch time text from Eleanor to me telling me that my food this week rocked!  Nothing like that to make a stressful workday seem just a tiny bit better.

Salt and Vinegar Kale Mashed Potatoes from the link above.

2 lbs yukon gold potatoes, cut into 2-inch cubes
2 Tbsp butter, divided
1 bunch kale, ribs removed and torn into small pieces
6 Tbsp white vinegar vinegar
1/4 cup skim milk
1/2 tsp salt

Directions: Bring 2-3 quarts of water to a rolling boil; add potatoes. Boil potatoes for 20-30 minutes or until fork tender.

Meanwhile, in a large skillet, melt 1 tablespoon butter over medium heat. Once hot, add the kale and saute until wilted and tender, about 4-6 minutes, stirring often.

Using a potato masher, mash the potatoes with the vinegar, remaining tablespoon of butter, milk, and salt, until desired consistency is reached. Mix in kale and serve hot.

Chicken:

Flatten chicken breasts.  Dip in beaten egg and then in breadcrumbs seasoned with a bit of salt and pepper.  Saute for a minute or two in 1 T or so of oil.  Place on baking sheet and top with goat cheese mixed with diced apple and bake until the chicken is done.

I didn't measure anything.....ooops.