CORN BREAD CHICKEN WITH KALE
Breaded chicken recipe ideas need not be loaded with fat and calories. This lightened-up chicken and kale entree is pan-fried rather than deep-fried to score the same crispy cornbread chicken coating (minus all the oil).
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F. Place stuffing mix in a shallow dish. Lightly coat chicken with cooking spray. Dip chicken into stuffing mix, turning to coat.
- In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook for 6 to 8 minutes or until chicken is no longer pink (165°F) and coating is golden, turning once. If necessary, add more oil to the skillet after turning chicken. Transfer chicken to a baking sheet; keep warm in oven.
- Wipe skillet. Add the remaining 1 tablespoon oil and the onion to skillet. Cook and stir over medium heat for 3 to 4 minutes or just until onion is tender. Add kale, vinegar, salt, and pepper; cook and stir just until kale is wilted. Serve chicken with kale mixture.
Nutrition Facts : Calories 336 kcal, Carbohydrate 28 g, Cholesterol 73 mg, Protein 30 g, SaturatedFat 2 g, Sodium 548 mg, Sugar 7 g, Fat 12 g, UnsaturatedFat 8 g
STICKY BRICK CHICKEN WITH CREAMED CORN AND CRISPY KALE
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the corn on a half sheet tray and bake for 20 minutes. Remove and cool slightly, then shuck the corn and remove the silk. Place a small bowl upside-down inside of a larger bowl. Rest the tip of one ear of corn on the smaller bowl and cut the kernels from the cob, which will fall into the larger bowl, and then repeat for the remaining ears of corn.
- Place half of the kernels in a blender and blend on high speed until smooth. Add the pureed corn and whole kernels to a medium pot set over medium heat, then add the cream and butter, and bring to a simmer. Cook, stirring occasionally, until reduced to a pudding-like consistency, about 7 minutes. Finish with the chopped chives and add salt and pepper to taste.
- Place the kale in a bowl and coat with 1 tablespoon of the olive oil. Lay out the kale in a single layer on a full sheet tray, then sprinkle with salt and bake until crispy, 10 minutes. Cool the kale completely.
- Preheat the oven to 450 degrees F.
- Using a pair of kitchen sheers, remove the backbone of the chicken and break down into 4 pieces.
- Using either a mortor and pestle or a spice grinder, process the fennel and peppercorns to a coarse powder. Rub the chicken with 2 tablespoons of the olive oil and sprinkle liberally with the spice mix and some salt.
- Coat a 12-inch ovenproof saute pan with the remaining 1 tablespoon olive oil and heat over medium-high heat, just until the oil reaches its smoke point. Place the chicken skin-side down in the pan. Place the thyme on and around the chicken in the pan, and then place the foil-wrapped brick on the chicken. Reduce the heat to medium and cook for 5 minutes, then transfer the pan to the oven and cook for 30 minutes.
- Carefully remove the chicken from the pan and place on a cutting board skin-side up. Drain the fat and the thyme from the pan and set over high heat. Add the chicken stock and the honey, and cook until reduced to a thick glaze, scraping up all of the browned bits from the bottom of the pan. Brush the glaze on the chicken and finish with some flaky sea salt and freshly cracked black pepper. Serve the chicken with the creamed corn and crispy kale.
CRUNCHY CORN WITH KALE AND CHICKEN SLAW
This salad has the lively blend of southwestern flavors of corn, cumin and lime, tossed with the goodness of kale. It's a winning combination.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In large bowl, place Dressing ingredients; mix well.
- Cook corn as directed on box; pour into bowl with dressing mixture. Stir to coat. Cool 5 minutes.
- Add coleslaw blend, kale, chicken and cilantro; toss to coat.
- Discard seasoning packet from soup mix; coarsely crush noodles. Add noodles to salad; stir gently to mix. Spoon into cabbage leaves. Serve immediately.
Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 0 g
CRUNCHY COLESLAW
Make and share this Crunchy Coleslaw recipe from Food.com.
Provided by canarygirl
Categories Fruit
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss together cole slaw and green onions.
- In a small mixing bowl, whisk together oil, vinegar, sugar, and ramen seasoning packet.
- Pour over salad and toss together.
- Just before serving, add ramen noodles (broken into small pieces), almonds and sunflower seeds and toss together.
CORN AND KALE SALAD
Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.
Provided by KatieTries2Cook
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
- Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
- Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 30.7 g, Fat 10.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 653 mg, Sugar 4.5 g
CRISPY CHICKEN & APPLE SLAW
Breaded chicken needn't be greasy - this oven-baked version with vegetable accompaniments is diet-friendly
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 12
Steps:
- Mix the slaw ingredients together with some seasoning, then set aside. This can be done up to a day in advance and chilled. Bring a large pan of water to the boil, then cook the corn cobs for 8-10 mins until tender and cooked through.
- Heat the grill to high. Pour the flour, egg and breadcrumbs out onto separate plates. Dip the chicken into the flour, then the egg, then coat in the breadcrumbs. Lay the chicken onto a baking sheet and grill for 2 mins on each side or until crispy and cooked through. Serve the crispy chicken with the slaw and corn cobs, and a bowl of barbecue sauce to dunk on the side.
Nutrition Facts : Calories 331 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
NUTTY KALE SLAW
Coleslaw-style kale salad. Serve chilled!
Provided by Chef Cory 75 State St
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 40m
Yield 32
Number Of Ingredients 4
Steps:
- Mix kale, dressing, walnuts, and cranberries in a large bowl. Refrigerate until ready to serve.
Nutrition Facts : Calories 407 calories, Carbohydrate 30.9 g, Cholesterol 26.6 mg, Fat 31.3 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 4.7 g, Sodium 617.6 mg, Sugar 23.5 g
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