Mar 18, 2014

Marinated Chicken with Kale and Brussels Sprouts Saute

I really didn't know what to title this blog post.  The original recipe is titled That Chicken and has a cute story to go with it. I don't have a cute story.  This recipe came across my blog reader and *poof*, ended up on my menu. :)

It is indeed marinated chicken that is so delicious that it will probably become my new go-to for tasty chicken.  The marinade includes mayo, lemon, garlic, fresh herbs, honey, Dijon mustard, and olive oil.  This was one of the most flavorful marinades that has happened to chicken in my kitchen in quite awhile.  Definitely try to make this so that it can sit overnight, or at least put it together in the morning - it'll be so worth it.

Obviously you can serve this with whatever sides you want but the kale and Brussels sprouts go really well with it.

Marinated Chicken with Kale and Brussels Sprouts Saute 
slightly adapted from Dinner: A Love Story
Printable Version

For the chicken:2 tbsp. mayonnaise
¼ cup olive oil
1 tbsp. honey
2 tsp. Dijon mustard
Kosher salt & freshly ground black pepper, to taste
3 cloves garlic, peeled and smashed
1 tbsp. freshly squeezed lemon juice
fresh rosemary, thyme or torn basil leaves

Four medium size chicken breasts, butterflied
1 tbsp. vegetable or canola oil

For the kale and Brussels sprouts saute:
1 tbsp. canola or vegetable oil
1 bunch kale, removed from stems and torn into bite-sized pieces
1 lb. Brussels sprouts, ends removed and then sliced very thinly Kosher salt and fresh ground black pepper, to taste
Splash of lemon juice or vinegar (any type)

1. In a glass measuring cup, whisk together the marinade ingredients. Pour into a zip-top bag. Season chicken with salt and pepper and place inside bag. Massage marinade into chicken and place bag inside another bowl. Refrigerate for at least 8 hours or up to overnight.
2. When ready to cook, heat a grill pan or large skillet (or grill outdoors) over medium-high heat. Add oil and once the oil is hot, add chicken (allow marinade to drip off before placing in pan). Cook about 4 minutes on each side, until cooked through. Remove to a place and tent with foil.
3. Wipe out skillet, if necessary and return to medium heat. Add oil and then add kale and Brussels sprouts. Cook, turning often until kale wilts and Brussels sprouts begin to soften, about 5 minutes. Season with salt and pepper and toss with lemon juice or any type of vinegar. (Start with a small amount and taste as you go.)

1 comment:

Carol at Wild Goose Tea said...

It looks good. Brussels sprouts and kale are such a lovely color of green. But both of those are pretty strong flavored. I am assuming they work well together? And don't over power the chicken flavors too?

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