This is a fast, easy weeknight meal. It is adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreno.


  • 4 boneless, skinless chicken breast halves (about 1½ lbs. total)
  • salt, freshly ground pepper, to taste
  • 2 Tbsp. olive oil
  • 1 bunch kale, leaves stripped from stems & torn into large pieces
  • 2 cups marinara sauce, home or purchased, warmed
  • 8 slices fresh mozzarella cheese, ¼-inch thick slices
  • ½ cup grated Parmigiano-Reggiano cheese
  • egg noodles or other pasta, cooked al dente, tossed with olive oil or butter & chopped fresh parsley (optional)

Makes 4 servings.


  1. Preheat oven to 400°. Season the chicken generously with salt and pepper. In a large frying pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
  2. Add the kale to the fry pan and saute over medium-high heat until wilted, about 1 minute. Put the kale in a baking dish, top with the chicken, and pour the marinara sauce evenly over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with Parmigiano-Reggiano.
  3. Bake until cheese is golden and chicken is opaque throughout, about 20 minutes. Serve immediately, if desired, with cooked egg noodles or pasta.


Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...