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Recipes: Baked Parmesan Chicken and Sauteed Kale

Baked Parmesan Chicken

 

This was so yummy and SO simple.  Even though the original recipe is Hellman’s you can adapt it for a more whole food approach.  My kids went back for seconds on the Kale!

Baked Parmesan Chicken (I found it HERE  and tweaked it to make it less processed)

Boneless Chicken Breast- I used five whole breasts

1 cup Mayonnaise- You can make your own or switch to greek yogurt OR sour cream

1/2 cup Italian style breadcrumbs- I made my own

1 cup grated Parmesan cheese

Preheat oven to 425 degrees.  Lay the chicken breasts in a baking dish, spoon the mayonnaise on top of each breast, smoothing to coat.  Sprinkle with cheese and then top with breadcrumbs.  Bake for  35-40 minutes, until cooked through.

 

Super Simple Sauteed Kale

Saute olive oil and minced garlic (two cloves) on medium heat, then add torn up kale (rinsed and the largest half of rib removed) sprinkle with salt, pepper, and a smidge of red pepper. Turn over in the pan a few times, so everything is coated in oil, then add about 1 or 1 1/2 cups of chicken stock, turn down to medium and cover. Stir every so often, until its all wilted and bright green. About… ten minutes or so.

 

 

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