Free Range Chicken, Cheddar & Local Greens
INGREDIENTS
- 1 tsp. paprika, preferably smoked
- 3/4 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 4 (5 to 6 oz.) boneless, skinless chicken breast halves, preferably free range or organically raised
- 3 tsp. olive oil, divided
- 4 thin slices prosciutto or black forest smoked ham
- 1-1/4 cups (5 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese, divided
- 2 large cloves garlic, minced
- 8 cups coarsely chopped, packed Swiss chard, kale or collard greens, preferably organic*
DIRECTIONS
- 1
Combine paprika, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; sprinkle over chicken.
- 2
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add chicken, seasoned sides down. Cook 6 minutes. Turn; continue to cook 5 to 6 minutes or until chicken is cooked through. Arrange prosciutto over chicken; top with 1 cup of the cheese. Cover; reduce heat to low and cook 2 minutes or until cheese is melted.
- 3
Meanwhile, in a large saucepan or Dutch oven over medium heat, cook garlic in remaining 2 teaspoons oil 1 minute. Add Swiss chard, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet. Cover; cook 5 minutes. Stir well; continue cooking, covered, until chard is tender, 3 minutes longer. Stir in remaining 1/4 cup of the cheese. Arrange greens on serving plates; top with chicken.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 414
Total Fat 20.5g
Saturated Fat 8.5g
Trans Fat 7.0g
Polyunsaturated Fat 2.0g
Cholesterol 118mg
Sodium 935mg
Carbohydrates 16g
Protein 44g
Dietary Fiber 3g
Vitamin A 2098%
Vitamin C 162%
Calcium 445%
Iron 4%
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