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Pan-roasted chicken breast with braising kale and polenta

Gene Moana

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2 six-ounce half chicken breasts (skin optional, cooking directions below)
2 cups cooked polenta (directions below)
3 cups braising kale or chard
3 tablespoons lemon oil

2 cups white or yellow polenta
4 cups half and half
1/4 cup chicken stock
2 tablespoons sweet butter
1/4 cup parmesan cheese
Salt and pepper to taste

Braising kale and/or chard:
3 cups uncooked kale or chard
2 tablespoons chopped garlic
2 tablespoons chopped onion or shallot
2 tablespoons extra virgin olive oil
Salt and pepper to taste


Braising kale and/or chard:
Wash kale. In a large sauté pan, slowly cook oil, garlic and onion. When browned, add kale until wilted. Season to taste and serve. Braising kale does not need to be cooked long, as you risk losing color and crispness.

In a medium-sized saucepan, bring liquids to a slow boil. Slowly stir in polenta. Turn heat to simmer and continue to stir until polenta thickens. Polenta is cooked when it no longer is grainy. When texture is smooth, stir in cheese and butter and season to taste. Set aside and reheat when ready to serve. Like mashed potatoes, polenta can be made ahead of time and reheated at service.

In a medium sauté pan, heat two tablespoons of butter or olive oil. When pan is hot, place seasoned chicken in pan, skin side down at first. When skin is crisp, turn breast over and finish chicken in oven for 10 to 15 minutes at 350 degrees.

Serves 2.

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