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Crispy Seared Chicken Breasts with Garlic Kale and Shiitake Mushrooms

Ingrid Beer
  • minutes
  • Serves 4

INGREDIENTS

2

Chicken breasts, large skinless boneless

4 cloves

Garlic

8

Roma tomatoes

7 oz

Shiitake mushrooms

2

heaping cups Tuscan kale

1 tbsp

Balsamic vinegar

1 tbsp

Lemon juice

1

Black pepper

1

Salt

1

Olive oil

1 cup

Panko breadcrumbs

1/4 cup

White wine

½ cup, plus 2 tablespoons, grated parmesan cheese, divided use

Pinch (or two) red pepper flakes