Corn Bread Chicken with Kale


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).

Corn Bread Chicken Kale
Photo: Jason Donnelly
Total Time:
25 mins


  • ¾ cup corn bread stuffing mix, crushed

  • 2 8 ounce skinless, boneless chicken breast halves, cut in half horizontally

  • Nonstick cooking spray

  • 2 tablespoon olive oil

  • ½ cup thinly sliced onion (1 medium)

  • 6 cup coarsely chopped kale

  • ¼ cup balsamic vinegar

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper


  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.

  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.

  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
12g Fat
28g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 336
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 73mg 24%
Sodium 548mg 24%
Total Carbohydrate 28g 10%
Total Sugars 7g
Protein 30g
Vitamin C 124.1mg 621%
Calcium 181mg 14%
Iron 2.7mg 15%
Potassium 1004mg 21%
Folate, total 70.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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