Chicken, Kale and Artichoke Bake

 I love this recipe with a Savignon Blanc or a Pinot Grigio


2 bunches of kale, chopped with stem removed

3 tbsp extra virgin olive oil

1.5 lbs. Boneless skinless chicken breasts 

1/2 tsp each salt and pepper

1 yellow onion finely chopped

2 tbsp of flour

1/2 cup whole milk

1 1/4 cup chicken stock

1 12 ounce jar of quartered artichoke hearts, drained and rinsed

1/4 tsp red pepper flakes (optional)

3 tbsp grated Parmesan cheese

2 tbsp Panko bread crumbs


Bring a large pot of water to a boil.  Cook kale until it is tender.  This will take 2-3 minutes. Drain well to make sure all the moisture is out.


Heat 2 tbsp of extra virgin olive oil in a large skillet on high heat.  Cut chicken into 1/2 inch pieces.  Salt and pepper chicken.

 

Add chicken to the skillet and let it cook until it is browned.  Transfer chicken with a slotted spoon to a bowl.


Add 1 more tbsp to the skillet and add the onion.  Saute for 3-4 minutes.  Sprinkle flour over the onions.  Cook the flour and onions together for another minute.


Slowly pour in milk and then chicken stock while constantly whisking. Simmer for 2 minutes until the sauce thickens.


Add kale and quartered artichoke hearts to the skillet.  Stir and cook for 3-4 minutes.

Add chicken, red pepper flakes and 2 tbsp of Parmesan cheese.  Stir to combine.


Preheat the broiler to high.

Spray a baking dish with nonstick cooking spray.  Transfer chicken mixture to the baking dish.  

Top with 1 tbsp of Parmesan cheese and 2 tbsp of Panko bread crumbs.

Broil 2-3 minutes or until the top is browned.



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