what are we having for dinner?

 

Chicken over Warm kale and Asparagus Salad

(Adapted from Publix)

1 large shallot, coarsely chopped

1/2 cup fresh basil leaves, coarsely chopped

1/2 lb fresh asparagus spears

1 3/4 lb boneless, skinless chicken breasts

1 1/4 tsp Garlic-Herb seasoning (1 tsp garlic powder, divided plus whatever herbs you prefer, such as  1/4 tsp dried basil, divided)

2 TBSP canola oil

1 pint grape tomatoes

3 TBSP sugar

1/4 cup red wine vinegar

1 (5-oz) pkg kale

salt and pepper to taste

1/4 cup grated Parmesan cheese

Chop 1 shallot and 1/2 cup basil.

Cut asparagus into 1-inch long pieces, removing tough root end.

Preheat large sauté pan on medium-high 2-3 minutes.  Pound chicken thin then season with 1 teaspoon garlic/herb seasoning.

Place 2 TBSP canola oil in pan, then add chicken; cook 4-5 minutes on each side or until browned.

Remove chicken to a plate.  Reduce heat to low. Stir in a pint of tomatoes and the chopped shallots; cook and stir 2-3 minutes or until tomatoes are softened.

Combine 1/4 cup vinegar and 3 TBSP sugar.

Then stir the vinegar/sugar mix into tomato mixture. Add chicken back to the pan, and cook 8-10 minutes, turning chicken occasionally, or until liquid has reduced by about one-half and chicken is 165°F.

Remove chicken from pan; let stand 5 minutes to rest.

Stir kale, basil, asparagus, and remaining 1/4 teaspoon of garlic powder and 1/4 tsp basil and salt and pepper to taste, into tomato mixture; cook 1 minute or until salad is wilted.

Transfer salad to serving plates; slice chicken and arrange on top of salad. Sprinkle with cheese; serve.