Chicken With Kale, Spinach and Tomato Sauce
This recipe is just one more way to enjoy greens and tomatoes. This is the perfect dish to serve when having company and great when served with our Parmesan Crisps.
Ingredients
For the chicken
- 2 Boneless chicken breasts flattened
- 4 Tbs Coconut oil
- 1 1/2 Cups Panko breadcrumbs
- 1 Tbs Smoked paprika
- 1 Tsp Salt
- 1 Tsp Freshly ground pepper
- Dash Cayenne pepper
For the sauce
- 3 Tbs Coconut oil
- 5 Cloves Garlic minced
- 1 Bunch Green onions chopped
- 1 Onion chopped
- 6 Tomatoes chopped
- 2 Cups Kale chopped into small pieces
- 2 Cups Spinach
- To taste Salt & pepper
- 2 Tbs Capers
Instructions
For the chicken
- With a wooden rolling pin pound out the chicken into flat pieces.
- In a large flat plate combine the Panko crumbs, paprika, salt and pepper and stir to mix.
- Coat both sides of the chicken.
- In a large skillet heat up the coconut oil to medium high and cook the chicken on both sides until golden brown, about 3-5 minutes on each side, and set aside.
For the sauce
- In a large skillet heat up the coconut oil on medium high and add the garlic and cook for 2 minutes.
- Add the onions and sauté for 5 minutes.
- Add the tomatoes and cook, stirring to combine for 5 minutes.
- Add the kale, spinach and salt & pepper and cook until soft and cooked through.
- In a large casserole dish cover the bottom with the tomato sauce and sprinkle with capers.
- Top with the chicken and cook in an oven for 35-45 minutes until fully cooked.
Notes
This recipe partners nicely with our Parmesan Crisps recipe.
Dandelion Greens With Roasted Garlic Dressing