This recipe is pretty easy, I had dinner on the table in 40ish minutes. We cut the chicken breasts down from a whole chicken that the night before we had used in our cast-iron bbq chicken dinner. Right now, the rest of the chicken is simmering for Kim's lunch. You can find a video on our FB of how to easily break down a whole chicken.
2 chicken breasts, we used small-ish ones
3 good size stalks of kale, stems trimmed off the bottom
1 smaller sebring zucchini- If you have green zucchini or yellow squash instead of the sebring- I'd go with the the yellow squash. Traditional green zucchini might get a little mushy
1/3 cup chicken stock
1/3 cup bread crumbs
1/4 cup shredded cheese (or a little more if you'd like), parmesan, mozzerella, cheddar all will work fine
1 clove garlic
salt, pepper, garlic powder, olive oil, thyme, oregano, rosemary
1. Drizzle a bit of olive oil in a medium skillet and set the heat to medium-low. Slice your garlic very thin, along with your squash. Shred your kale (I just tare it up into bite size pieces). Add it all to the skillet.
2. Season the veggies with salt, pepper, and add in the chicken stock. Bring the mixture to a simmer, mixing occasionally. Turn the heat back down to low after simmering for 2-3 minutes.
3. Season the chicken breasts with salt, pepper, garlic, thyme, oregano, and rosemary, just a dash of each coating each side. Set aside.
4. Add most of the bread crumbs to your veggie mix. I always use seasoned breadcrumbs.Keep a little aside, just enough to sprinkle. Add in your shredded cheese, turn off the heat, and mix it all in.
5. Oil a baking pan on the bottom, and pre-heat your oven to 350 degrees
6. Spoon your veggie mix onto one half of each chicken breast. Fold the chicken breast over, secure with a toothpick. Sprinkle the remaining breadcrumbs over the chicken.
7. Set the chicken in the oven. It takes about 30-35 minutes to cook with smallish fresh chicken breasts. It may take less or more time for you, check it often.
4 medium-ish potatoes- we used yukon golds
2 cups veggie or chicken stock
salt, pepper, garlic powder
1 tablespoon crushed roasted garlic (this can be as easy as just pan-roasting a glove and crushing it, you can also just use fresh)
1/8 cup half and half
2 tblspn butter
1. Chop potatoes into equal sizes
2. Bring your stock to a boil
3. Add in potatoes and crushed garlic.
4. Cook until fork-tender, drain potatoes.
5. Mash the potatoes, add in your half and half and the butter. Mix it thoroughly, continuing to mash if necessary. Add in salt, pepper and garlic powder to taste!