Williams-Sonoma's Chicken Parmesan with Greens

My mom gave me a new +Williams-Sonoma cookbook for Christmas and I’m obsessed with it! It’s 365 different recipes, many with photos, and all of them can be prepared in just ONE pot or pan. The cleanup time is so minimal and the recipe photos are all so pretty you almost want to lick the pages. Instead, I decided to make my first one so I could lick the plate instead.

©EverydayCookingAdventures 2014

I love chicken parmesan, veal parmesan, anything with tomato sauce and cheese really. I like this version even better than the usual ones because you don’t bread the chicken first. This healthier version also adds kale to boost the vitamins and natural antioxidants you’re getting. The recipe was a breeze to prepare too. One pot…you can’t beat that. I did however totally cheat and boiled some spaghetti in a second pot to serve under the chicken.

©EverydayCookingAdventures 2014

While slightly leery of this non-breaded, kale added version, I managed to gobble it down, enjoying every bite. The kale got slightly crispy (YUM!) and the chicken was moist and cheesy! It’s a winner and cleaning up took only a few minutes. I also got to use my brand new +Le Creuset stovetop to oven ready pot for this recipe which made me feel quite professional. I can’t wait to make more recipes from this awesome cookbook. Here’s my chicken parm:

©EverydayCookingAdventures 2014

Chicken Parmesan with Greens

Recipe from: Williams-Sonoma One-Pot of the Day, Kate McMillan, 2012

Serves: 2

Ingredients:

2 skinless, boneless chicken breast halves

Salt and freshly ground pepper

1 Tbsp Olive oil

1/2 bunch of kale, tough stems removed and leaves torn into large pieces

1 cup (8 fl oz) marinara sauce, warmed

4 thick slices fresh mozzarella cheese

1/4 cup (1 oz) Parmesan cheese

Directions:

1. Preheat the oven to 400ºF. Season the chicken generously with salt and pepper. In a large ovenproof frying pan over medium-high heat, warm the oil.

2. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate and set aside.

3. Add the kale to the frying pan and sauté over medium-high heat until wilted, about 1 minute. Add the chicken back to the frying pan with the kale and pour the marinara sauce over the chicken.

4. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmesan. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes, then serve.

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4 Responses to Williams-Sonoma’s Chicken Parmesan with Greens

Alessandra (Dinner in Venice) January 12 at 9:16 pm

We love kale! This looks so delicious.!

- Newlywed Cook January 19 at 1:53 am
  
  Thanks Alessandra! We love kale too! It is not as bitter as swiss chard but has more oomph than spinach.
  
Laney January 9 at 1:44 am

What a great idea to add the kale…for sure it makes healthier…and helps with the guilt factor:)

- Newlywed Cook January 9 at 6:38 am
  
  Yes Laney it was a wonderful addition and the kale was quite tasty!