Ingredients

The following ingredients have 2 Servings
  • 3/4 pound boneless, skinless chicken breasts ((about 2 breasts))
  • 1/2 tablespoon olive oil (or melted butter)
  • seasoning mixture: 1/2 teaspoon salt, 1/4 teaspoon EACH ground pepper, garlic powder, smoked paprika
  • 2 teaspoon oil
  • 1 medium-large onion, thinly sliced
  • pinch salt
  • 1 cup kale, packed
  • 1/2 lemon, (zest and 1 tablespoon juice)
  • 1/3 cup toasted hazelnuts, chopped (Note 2)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • OPTIONAL GARNISHES: freshly grated Parmesan cheese; dried cranberries, chopped green onion

Instruction

  • Preheat oven to 450F.
  • BRINE CHICKEN (optional) Note 3
  • PREPARE AND BAKE CHICKEN BREASTS: Use heal of hand to pound breasts to even thickness. Rub breasts with olive oil (or melted butter), sprinkle with seasoning mixture on both sides. Bake for 12-16 minutes depending on thickness of breasts. Instant thermometer should read 160F (it will rise with resting). Let rest (important!) loosely covered for 5-10 minutes to seal in juices. For sous vide method, see Note 1.
  • SAUTE ONIONS: Heat oil in skillet to medium high. Add onions and a pinch of salt. Saute for 8-10 minutes, stirring regularly until browned and a bit charred/caramelized.
  • ASSEMBLE SLAW: Wash kale and pat dry. Remove large ribs. Roughly chop into small pieces. Place in bowl with a pinch of salt. Massage kale for 15-20 seconds to soften. Add lemon juice, oil, caramelized onions and chopped hazelnuts. Toss all together. Taste and adjust seasonings.
  • FINISH AND SERVE: Place cooked chicken breasts on plate. Slice horizontally if desired. Top with Kale Hazelnuts Onion slaw. Alternatively, cut chicken in pieces and toss with slaw. Sprinkle with lemon zest and other suggested garnishes if desired. Serve.