Crunchy Chicken

Cooking with soups baby!  My new husband is totally agreeable and I love it.  It's such a simple concept, and it warrants only getting a few items at the store.  This came out really salty, but I will modify the recipe to try to avoid that.

• 2 tablespoons all purpose flour
• 1 and 1/2 cups stuffing- any kind will do.  We used Stove Top.
• 1 can of cream of chicken soup
• 1/2 cup of milk
• 2 boneless skinless chicken breasts

1. Heat the oven to 400 degrees
2. Put flour & stuffing on separate plates
3. Whisk 1/3 cup of soup and 1/4 cup of milk in a separate dish
4. Pepper chicken & coat with flour, and then dip in the soup mixture.  Coat with stuffing
5. Bake chicken for 20 minutes or until juices run clear 
6. Heat the remaining soup mixture (and combine it with the mixture that's left)
7. Cut chicken in slices and pour sauce over chicken

It was DELICIOUS.  The crunch of the stuffing was awesome, and the sauce was very flavorful.  Gary told me since we had mashed potatoes that he wanted me to double the sauce- which I agreed.  I also salted the chicken which turned out to be the mistake.  There is enough sodium in the soup as well as the stuffing.  

This was an easy weeknight dinner!

Kale Chips

Okay guys- this one is super easy.  I always keep a bag of kale off hand because you can always make this for a side or a healthy snack.  We threw a couple of strip steaks on the BBQ, sauteed some mushrooms and onions, and had the kale chips on the side.

• 1 bushel fresh kale
• kosher salt to taste
• 2 tablespoons extra virgin olive oil

1. Preheat oven to 350 degrees
2. Wash kale and do a rough chop.  This will cook down- we never make enough.  Dry kale and add to a cookie sheet.  Drizzle olive oil over kale and sprinkle kosher salt over all.
3. Place cookie sheet in the oven for 15 minutes

That's it!  I also used red pepper this time to make it spicy, and it was delicious and crunchy.