Mc Chicken

The last of the kale in the fridge needed to be made into something for dinner. First I got the blsl chicken breasts and seasoned them with salt, pepper and McCormick's new Perfect Pinch Savory All-Purpose seasoning. Cooked them up in some olive oil, added garlic, onion and kale and then some half 'n' half and parmesan/romano and there you have it. Plate the vegetables and set the chicken on top..restaurant worthy if I do say so myself!
If you haven't tried Perfect Pinch, you really should. All Purpose contains thyme,oregano,rosemary,paprika,chili pepper,ginger,cinnamon,turmeric,garlic,onion,
orange peel,lemon peel and citric acid. No salt. There are some good recipes under the label as well as on McCormick's website.

2 boneless, skinless chicken breasts
salt and pepper
McCormick Perfect Pinch Savory All- Purpose Salt Free seasoning
2 cloves of garlic, smashed
1/2 onion sliced thin,lengthwise
4 handfuls of torn kale
1/4 c. half 'n' half
1/4 c. shredded Parmesan/Romano

Pound chicken breasts to flatten. Season with salt, pepper and seasoning. Heat 2 swirls of olive oil in the pan and saute chicken. Remove from pan and cover to keep warm. Saute garlic and onion in same pan. You may have to add a little oil. When softened, add kale. Saute until wilted. Add half 'n' half and cheese and stir to combine. Add chicken back in just to warm up. Plate the vegetables and set the chicken on top. Voila!

Beans 'n Greens

I love kale and surprisingly so does Bill. He's not a big fan of turnip greens, etc. but I make him eat some for New Years every year. There was really nice kale for only 99 cents a bunch at the store the other day so I bought some. I intended to make Olive Garden Zuppa Toscana (copycat recipe) but realized when I got home that I forgot the half and half. So I made my other standby which is chicken with canneloni beans and kale. Looking through some similar recipes, I made a few adjustments and came up with this.

1/4 c. flour
salt and pepper
2 chicken breasts (sliced in half lengthwise and pounded flat)
1/4 bunch of kale (rinsed and not dried and torn in pieces)
1 can cannelini beans (rinsed and drained)
1/4 c. flour
3 cloves of garlic, smashed and chopped
1/2 onion, chopped
1 teaspoon rosemary crushed
2 teaspoons flour
1/2-3/4 c. chicken broth
1 teaspoon chili garlic sauce (rooster sauce)

Salt and pepper the chicken. Shake it in a bag to coat. Swirl olive oil in a frying pan and cook chicken till golden brown on both sides. Take chicken out and cover with foil to keep warm.
Using the same pan, add a little more olive oil. Cook onion and garlic until translucent. Add 2 teaspoons of flour and stir to make a paste. Add rosemary. Add 1/2 c. broth and stir until thickened. Add kale in a little bigger than bite size pieces and beans. Continue to cook until kale softens. It should still be bright green. You may want to add some more broth at this time. Stir in a teaspoon of chili garlic sauce.
Ladle beans and kale onto a plate and top with chicken. Enjoy!