Corn Bread Chicken with Kale
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Corn Bread Chicken with Kale
Directions
- Preheat oven to 250 degrees F. Place stuffing mix in a shallow dish. Lightly coat chicken with cooking spray. Dip chicken into stuffing mix, turning to coat.
- In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook for 6 to 8 minutes or until chicken is no longer pink (165 degrees F) and coating is golden, turning once. If necessary, add more oil to the skillet after turning chicken. Transfer chicken to a baking sheet; keep warm in oven.
- Wipe skillet. Add the remaining 1 tablespoon oil and the onion to skillet. Cook and stir over medium heat for 3 to 4 minutes or just until onion is tender. Add kale, vinegar, salt, and pepper; cook and stir just until kale is wilted. Serve chicken with kale mixture.
Nutrition Facts (Corn Bread Chicken with Kale)
- Per serving:
- 336 kcal ,
- 12 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 73 mg chol. ,
- 548 mg sodium ,
- 28 g carb. ,
- 5 g fiber ,
- 7 g sugar ,
- 30 g pro.
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Reviews (2)
lmfade81
87 Days Ago
This dinner was amazing! I've made it twice now and my 8 year old asked for a 3rd serving of the kale! Thanks for sharing!
halfnelson79079
137 Days Ago
Indeed, a lite and lovely meal! The only differences, I added the vinegar to the onions to caramelize. I buy a bag of mixed and chopped greens, using 1/3 for this, 1/3 for a nice crisp chicken salad with my fave salad add ins, 1/3 for soup. The 2 remaining fillets go into a creamy corn and potato soup, the coating adds a nice richness. As the soup is enough for 2 servings, I get four meals!!
Outstanding and inexpensive meals for one!!! Be good to yourself!!!raf
Outstanding and inexpensive meals for one!!! Be good to yourself!!!raf