Tuesday, February 12, 2013

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.
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.

No comments:

Post a Comment