Chicken with Balsamic Vinegar, Tomato and Kale

I’ll admit, sometimes the recipes I use are a bit complex/takes 25 steps/highly detailed. I mean who really has time for that every single night. But once in a while I’ll slow down and look for a really simple yet equally delicious meal. It’s like one of those “duhH” moments and it’s all I eat for the next week.

This following recipe I stumbled upon is so easy, and so good. I was so surprised at how much my taste buds missed the simplicity of olive oil and balsamic vinegar. To me, this is easily a main course. I also roasted some butternut squash (super simple, literally cut it in half, clean out the seeds and bake at 450 for 30 -45min or until you can stab it easily with a fork. Stabbing part is necessary of course) and mashed it up as a side to sop up all da balsamic vinegar gooooodness.

Unfortunately I don’t have a picture of this saucy mess, but I highly recommend you take my word for it hehe. And feel free to click the original recipe below to view pictures. Mine of course is slightly different as I added this n that to it.

Chicken with Balsamic Vinegar, Tomato and Kale – 4 Servings
Here’s my adaptation of this recipe by Can You Just Stay For Dinner.
2 Large Chicken breasts OR 6-7 chicken tenders/thighs  (whatever you have)
1/3 Cup of Balsamic Vinegar
1 1/2 Cup of Cherry Tomatoes OR  3 – 4 Plum Tomatoes cut up into bite sized pieces
2 1/2 Cup of Kale – Chopped up
6 – 8 Cloves of Garlic – minced (the more the merrier)
1/2 Cup of Mozzarella – shredded
Olive Oil, S&P

Directions:
1. Pound out the chicken to a 1/2″ thickness. Remember to put the chicken between two sheets of plastic wrap and gently whack it with a meat mallet. IF you don’t have one, I like using a rolling pin or a heavy glass bottle. Again, do this gently as to not break the skin.
2. Season the chicken with salt and pepper, and on Medium High heat, sear it on both sides until golden on each sides. 3 – 5 min each for chicken breasts. It cooks faster with chicken tenders.
3. Set aside the chicken in a baking dish.
4. Heat the pan up again and add a good pour of olive oil. Once or twice around the pan. Add the garlic, cook for 3 min until golden. Do not burn it!
5. Add the tomatoes, and cook for another 3 min.
6. Add the Balsamic Vinegar, cook for 1 min or two.
7. Slowly add the bunches of Kale, this will cook quickly! Another 3 min or until all kale is wilted in the pan.
8. Pour all the pan goodness into the baking dish where the chicken is. Wedge the chicken between the tomato and kale and sprinkle the chicken with the Mozzarella.
9. Broil at 500 degrees for 2- 4 min. Just keep an eye on it, until the cheese is bubbly!

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