Rating: 4 stars
23 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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).

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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

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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