Chicken with Kale Lentil Pilaf

Bel-Peppers-Stuffed-Chicken-Kale-Lentil-Pilaf-Spry
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  • Yield: 4 servings

Ingredients

4tablespoons extra virgin olive oil, divided
1 1/2pounds skinless, boneless chicken breast cutlets
salt to taste
1tablespoon unsalted butter
1clove garlic, minced
1bunch kale, deribbed and finely chopped
2cups cooked grain (quinoa, millet, brown rice, etc.)
1cup cooked lentils
Vinaigrette
1 to 2teaspoon cumin powder
1/4cup sherry vinegar
1clove garlic, minced
1/4cup extra-virgin olive oil
1tablespoon finely chopped raisins
1teaspoon whole grain mustard
1teaspoon fresh lemon juice
salt to taste

Instructions

1. Add cumin, vinegar, garlic, oil, raisins, mustard, lemon juice, and salt to a blender. Whir to puree. Set aside.

 

2. Season chicken with salt.

 

3. Heat 2 tablespoons oil in a large heavy nonstick skillet over medium heat. Working in two batches and adding 1 tablespoon oil be­tween batches, cook chicken in single layers until browned on both sides and just cooked through, 2 to 3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.

 

4. Remove pan from heat; add ¼ cup water. Stir, scraping up browned bits. Whisk in ¼ cup vinaigrette. Scrape sauce into a bowl.

 

5. Melt butter with 1 tablespoon oil in same skil­let over medium-low heat. Add garlic and cook until just beginning to soften, about 1 minute.

6. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, about 2 minutes. Transfer kale to a large bowl, season lightly with salt and cover with foil to keep warm.

 

7. Do not clean out pan. Instead, add grain and lentils to the same skillet, turn the heat to medium-high, and sauté for 2 minutes, or until warmed through.

 

8. Add rice-lentil mixture to kale, stir to combine.

 

9. To serve, spoon pilaf onto plates. Top with chicken. Drizzle dressing over chicken and pilaf.

Reprinted with permission from Kale  © 2013 by Stephanie Pedersen, Sterling Publishing Co., Inc.