Chicken with Kale

Chicken With Kale And Warm Vinaigrette

4 servings.

Kale is one of the healthiest and most nutritious vegetables.

The dressing can be made in advance and the entire dish takes no time to prepare.  

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, about 6 ounces each

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 5 ounces baby kale, stems discarded

VINAIGRETTE DRESSING:

  • 4 tablespoons extra- virgin olive oil

  • 2 small shallots, finely chopped

  • 3 cloves garlic, finely chopped

  • 2 tablespoons lime juice

  • 2 tablespoons low sodium soy sauce

  • 3 tablespoons dry white wine

  • 1 inch ginger-peeled, grated

  • 1 tablespoon capers

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the Broiler.  

  2. To save cleaning time, I line the top of the broiler pan with heavy foil. Then I make a shallow basket with another piece of heavy foil, crimping the corners so that the juices do not spill out. 

  3. Pat chicken dry with paper towels, place in the foil basket, brush with the oil and season lightly with salt and pepper.  

  4. Place the chicken skin side down (where the skin would have been) in the foil basket and broil as close as possible to the heat source for about 6 minutes. Turn over, and broil for another 3 minutes. The chicken will be slightly pink on the inside.

  5. Remove from the oven and cover with foil.  Let rest for a minute. 

  6. While the chicken is broiling, heat the oil in a small saucepan.  Add the shallots and garlic. Simmer until shallots are soft. Add the remaining ingredients and season to taste. Keep warm.

TO SERVE:

Cut 3 partial incisions on the diagonal in the chicken.

Divide the kale among the 4 plates, top with the chicken and spoon the warm vinaigrette over the kale and chicken.