Tonight we made Williams Sonoma’s chicken parmesan, baked on a bed of kale. It was pretty easy to make and turned out very tasty. And guess what? We discovered that we love kale! We followed the recipe pretty closely, but we added a tablespoon of minced garlic to the kale while it was wilting on the stove top.
- Boneless, skinless chicken breasts
- Salt and freshly ground pepper, to taste
- Olive oil
- 1 Trader Joe’s bag of kale, leaves stripped from stems
- Marinara sauce
- Shredded mozzarella and Parmesan cheeses
Here’s the final product: