The Pioneer Woman Tasty Kitchen
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Seared Chicken with Garden Kale and Tomatoes

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Level: Easy

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Description

Kale? Check.
Tomatoes? Check.
Seared Chicken? Check.
Absolute Mother Load of Bliss? Check.

Ingredients

  • 2 whole Chicken Breasts, Pounded Out Thinly
  • 6 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 whole Lemon (you'll Use The Juice), Divided Use
  • ½ teaspoons Crushed Red Pepper
  • 3 cloves Garlic, Minced
  • 1 teaspoon Coarse Salt
  • 1 teaspoon Freshly Ground Pepper
  • 1 bunch Kale, Ends Trimmed And Roughly Chopped
  • 4 whole Tomatoes, Roughly Chopped
  • 2 Tablespoons Fresh Basil, Torn
  • 2 Tablespoons Fresh Parmesan Shavings

Preparation

In a bowl, combine the chicken breasts, 4 Tablespoons of oil, juice from half of the lemon, the crushed pepper, garlic and a pinch of salt and pepper. Mix together, cover and marinate in fridge for an hour.

Heat a medium skillet with the remaining oil over medium-high. Add the chicken and sear until golden brown and cooked through, about 3 minutes per side. Remove from heat and rest.

To the same skillet, add the kale. Saute until it starts to wilt. Add the tomatoes, another pinch of salt and pepper and saute another minute.

Serve chicken with kale and tomatoes, another good spritz of lemon, torn basil and parmesan shavings to bring it all together, baby!

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