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

INGREDIENTS

  • 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.

DIRECTIONS

  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.

Source: Williams-Sonoma.com.

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,...