Chicken Paillard with Balsamic Onions and Kale

“This is a real winner in the Chesnut household.  I love it.  The Cleveland Clinic posts good recipes.” Bill Chesnut, MD

Chicken Paillard with Balsamic Onions and Kale   by Cleveland Clinic Wellness Editors

You’ve never tasted chicken paillard like this! The traditional butter, flour and lemon are replaced with irresistibly good balsamic onions and kale, making this dish one of the healthiest dinners (good for your heart, bones, and skin, plus kale is a cancer-fighter) you can put on your table.
Developed by Sara Quessenberry for Cleveland Clinic Wellness.  Yield: 4 Servings.

2 boneless, skinless chicken breasts
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
2 tablespoons extra virgin olive oil
1 clove garlic, smashed
1 red onion, sliced into thin rings
2 tablespoons balsamic vinegar
1 bunch kale, stems discarded and leaves torn
¼ cup water
⅛ teaspoon crushed red pepper flakes
2 tablespoons chopped flat leaf parsley

Lay each chicken breast flat on a cutting board. With the blade of your knife oriented parallel to the cutting board, slice each breast in half so you have four thin pieces. Cover each with plastic wrap and pound to an even ¼-inch thickness. Season with ⅛ teaspoon salt, ⅛ teaspoon black pepper, and the paprika.
Heat the oil in a large skillet over medium-high heat. Add the garlic and allow to flavor the oil for 30 seconds. Add the chicken and cook until cooked through, 2 to 3 minutes per side. Transfer to plates.
Add the onion and balsamic vinegar, and stir well. Cover and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Stir in the kale, water, red pepper, and remaining salt and black pepper. Cover and cook until the kale is tender, 3 to 4 minutes. Serve with the chicken and sprinkle with parsley.

Nutrition Info Per Serving: (4 servings) 234 calories, 9 g total fat, 1.4 g saturated fat, 23 g protein, 17 g carbohydrate, 3.6 g dietary fiber, 2.8 g sugar, 49 mg cholesterol, 243 mg sodium

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