"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Chicken with Artichokes and Kale Recipe

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This recipe for Lemon Chicken with Artichokes and Kale, by , is from Sherri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Parent

Category:
Category:

Ingredients:  
Ingredients:  
1 (6 oz) bunch of kale, stemmed and torn into large pieces
3 Tbsp olive oil, divided
4 (5 oz) skinless, boneless chicken breasts
1/2 tsp pepper
1/4 tsp salt
2 (9 oz) pkgs frozen artichokes, thawed and patted dry
1 lemon, quartered
1 Tbsp chopped fresh thyme, divided
2 oz finely grated Parmesan-Reggiano cheese (about 1/2 C)
1/4 tsp crushed red pepper

Directions:
Directions:
Preheat broiler to high with oven rack in top position. Place a rimmed baking sheet in oven while preheating.
Combine kale and 1 Tbsp oil in a bowl; massage leaves with your hands until slightly wilted.
Sprinkle chicken with black pepper and salt.
Carefully remove pan from oven.
Add 1 Tbsp oil to pan; tilt to coat.
Add chicken to pan and broil 5 minutes.
Add lemon quarters and artichokes to pan. Drizzle with remaining 1 Tbsp oil and sprinkle with 1 1/2 tsp thyme.
Broil until chicken is done, 10-12 minutes.
Place chicken on a cutting board.
Add kale mixture to pan; broil until kale is frizzled and edges are crisp, 3-5 minutes.
Return chicken to pan. Sprinkle with remaining 1 1/2 tsp thyme, cheese, and red pepper.
Squeeze lemon quarters over chicken and vegetables.

 

 

 

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