Corn Bread Chicken with Kale

Name: Corn Bread Chicken with Kale
Total time: 25 min
Ingredients: ¾ cup corn bread stuffing mix, crushed; 2 8 ounces skinless, boneless chicken breast halves, cut in half horizontally; Nonstick cooking spray; 2 tablespoons olive oil; ½ cup thinly sliced onion (1 medium); 6 cups coarsely chopped kale; ¼ cup balsamic vinegar; ¼ teaspoon salt; ¼ teaspoon ground black pepper

23 Ratings
2 Reviews

Breaded chicken recipe ideas need not be loaded with fat and calories. This lightened-up chicken and kale entree is pan-fried rather than deep-fried to score the same crispy cornbread chicken coating (minus all the oil).

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

total:

25 mins

Servings:

Nutrition Info

Ingredients

¾ cup corn bread stuffing mix, crushed
2 8 ounces skinless, boneless chicken breast halves, cut in half horizontally
Nonstick cooking spray
2 tablespoons olive oil
½ cup thinly sliced onion (1 medium)
6 cups coarsely chopped kale
¼ cup balsamic vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions

Step 1
Preheat oven to 250°F. Place stuffing mix in a shallow dish. Lightly coat chicken with cooking spray. Dip chicken into stuffing mix, turning to coat.

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Step 2
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°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.
Step 3
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

Per Serving:

336 calories; fat 12g; cholesterol 73mg; saturated fat 2g; carbohydrates 28g; mono fat 6g; poly fat 2g; insoluble fiber 5g; sugars 7g; protein 30g; vitamin a 10102.9IU; vitamin c 124.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 13.7mg; vitamin b6 1.2mg; folate 70.5mcg; vitamin b12 0.2mcg; sodium 548mg; potassium 1004mg; calcium 181mg; iron 2.7mg.

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lmfade81

01/23/2018

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!

ROBERTA FATUR

12/04/2017

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

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Corn Bread Chicken with Kale

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

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Corn Bread Chicken with Kale

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Corn Bread Chicken with Kale