For an easy side dish, cook egg noodles or another pasta shape until al dente (tender but firm to the bite), according to the package instructions. Toss the pasta with a little butter and chopped fresh flat-leaf parsley.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 bunch kale, leaves stripped from stems and torn into large pieces
- 2 cups marinara sauce, homemade or purchased, warmed
- 8 slices fresh mozzarella cheese, each 1/4-inch thick
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 Brown the chicken
- 2 Preheat an oven to 400ºF.
- 3 Season the chicken generously with salt and pepper. In a large fry 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.
- 4 Bake the chicken
- 5 Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes. Serve immediately.