Ingredients:
- 672 g - Chicken Thigh
- 2 tsp - Salt
- 2 tsp - Black Pepper
- 1 tbs - Olive Oil
- 2 cup - Kale Raw
- 1 tbs - Butter
- 1.5 cup - Cheese Ricotta Whole Milk
- 6 leaves - Basil Fresh
- 1.25 cup - Shredded Parmesan Cheese
Nutritional values:
info_outlineper 1 serving
- Calories: 394 Kcal
- Proteins: 30.60 g
- Fats: 27.00 g
- Total carbs: 6.50 g
- Fiber: 1.10 g
- Net carbs: 5.40 g
Chicken and Kale Parm Casserole
Preparation: 48 min
Preheat an oven to 375F/190C degrees. Lay the chicken thighs on a flat surface and pound them flat to no more than a ½-inch thickness. Sprinkle the first half of salt and pepper across the chicken thighs.
Heat the olive oil in a large skillet, and cook the chicken thighs until they’re golden brown - about 4 minutes per side. Set the chicken thighs on a flat surface to cool.
In a 8x10 baking dish, spread out 1 c. of chopped kale, ½ tsp of salt, ½ tsp of pepper, and ½ TB of butter, as shown.
Place about ⅓ of the chicken thighs over the kale. You can slice the chicken thighs in half to spread it out more evenly. Spread ⅓ of the ricotta over the exposed chicken and kale, and top it off with half the basil, chopped.
Repeat steps 3 and 4 to make a second layer. Then, spread the remainder of the chicken thighs and ricotta over the top. Sprinkle the parmesan cheese over the top of the baking dish. The melted cheese will act as the glue for this recipe.
Bake the casserole, uncovered, for 25 minutes. Let the baking dish cool slightly before slicing into six slices. Enjoy!
lowcarb lunch dinner
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