Chicken with Cherries and Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pounds skinless, boneless chicken breast1 tablespoons grapeseed oil2 tablespoons shallots, finely chopped1 (10) ounce bag frozen cherries2 tablespoons balsamic vinegar1 tablespoon dijon mustard1 bunch kale, chiffonade1 tablespoons olive oilceltic sea salt and pepper to taste
1. Rinse the chicken breast and pat dry
2. With a mallet or skillet, pound the chicken breast to ¼ inch thickness
3. Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute
4. Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen
5. Add balsamic vinegar, then stir in mustard and kale
6. Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
7. In another large skillet, heat olive oil over medium high heat
8. Add chicken cutlets to the pan and sprinkle them with salt and pepper
9. Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
10. Transfer chicken to pan containing cherry sauce and kale
11. Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce
12. Serve
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEBUGABEE.
2. With a mallet or skillet, pound the chicken breast to ¼ inch thickness
3. Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute
4. Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen
5. Add balsamic vinegar, then stir in mustard and kale
6. Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
7. In another large skillet, heat olive oil over medium high heat
8. Add chicken cutlets to the pan and sprinkle them with salt and pepper
9. Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
10. Transfer chicken to pan containing cherry sauce and kale
11. Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce
12. Serve
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUNEBUGABEE.
Nutritional Info Amount Per Serving
- Calories: 309.7
- Total Fat: 8.6 g
- Cholesterol: 55.1 mg
- Sodium: 427.6 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 6.0 g
- Protein: 27.3 g
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