from 2014 by Ingrid Beer in Cozy Apron
Ingredients:
• 2 large skinless, boneless chicken breasts, sliced in half lengthwise to create 4 thinner cutlets
• Olive oil
• Salt
• Black pepper
• 4 cloves garlic, pressed through garlic press, divided use
• 1 tablespoon lemon juice
• 8 Roma tomatoes, halved lengthwise
• 1 tablespoon balsamic vinegar
• Pinch (or two) red pepper flakes
• 1 cup, panko breadcrumbs, divided use
• ½ cup, plus 2 tablespoons, grated parmesan cheese, divided use
• 7-8 ounces shiitake mushrooms, slices thinly
• ¼ cup white wine
• 2 heaping cups Tuscan kale, finely chopped or shredded
Marinate the chicken cutlets by adding them to a bowl along with 1-2 tablespoons of olive oil, a couple of pinches of salt and pepper, 2 cloves worth of the pressed garlic, and the lemon juice; toss to combine and coat, and set aside for a few minutes.
-Add the halved Roma tomatoes to a large bowl, and toss them with the balsamic vinegar, 1-2 tablespoons of the olive oil, a couple of pinches of salt and black pepper, and the pinch or two of red pepper flakes; turn them out onto the foil-lined baking sheet, cut-side up.
-Prepare a topping for the tomatoes by mixing together in a bowl ¼ cup of the panko breadcrumbs, the 2 tablespoons of grated parmesan and about 1 teaspoon of olive oil; sprinkle this topping over the tomatoes, and roast them until tender but not mushy, about 20-22 minutes.
-While the tomatoes are roasting, mix together the remaining ¾ cup of panko breadcrumbs along with the remaining ½ cup of grated parmesan cheese, and add it to a large plate or shallow dish; press each chicken cutlet in the mixture firmly, and shake off any excess; repeat until all cutlets are coated.
-To sear the chicken, place a large non-stick pan or skillet over medium-high heat, and add in about 3-4 tablespoons of olive oil; once hot, sear the chicken breasts (working in batches of two, if necessary) for about 4-5 minutes on the first side, or until golden-brown, and about 3 minutes on the second side, or until cooked through; remove the cutlets to a plate, and keep warm.
-With the heat still on medium/ medium-high under that same skillet, add in the shiitake mushrooms, and saute them for about 5-6 minutes, or until nicely browned and seared; next, add in the wine and deglaze the pan, allowing the wine to almost reduce completely.
-Add in the kale, and stir to combine with the mushrooms; saute for a minute or two, then add in the remaining 2 cloves of garlic, stir to combine, and once the garlic becomes aromatic, turn off the heat; taste and add a pinch or two of salt and pepper, to season.
-To serve, add some of the mushroom and kale mixture to the plate as a bed, and top with a crispy seared chicken breast; or, top the chicken breast with some of the mixture, and add two, spicy roasted Roma tomato halves.
