Kale Corn Succotash over Cheesy Chicken

178
Kale Corn Succotash over Cheesy Chicken
kale, corn, tomatoes, warm goat cheese, juicy chicken
Serves 2 | Time to Table 25 minutes | Calories per Serving 413 | Allergens Contains Milk (Goat Cheese)
Excellent Source of Potassium, Protein + Vitamin C | Good Source of Fiber, Vitamin A, Calcium + Iron
Equipment
What to do:
–Medium sauté pan
–Measuring spoons
–Tongs
–Large sauté pan
–Spatula
From Your Home Pantry
–Olive oil
–Kosher or flake sea salt
–Freshly ground black pepper
What you need:
–12 ounces boneless/skinless chicken
breasts
–6.5 ounces cherry tomatoes
–.25 ounce basil
–1.5 ounces curly kale
–6 ounces fire roasted corn
–.3 ounce minced garlic
–¼ teaspoon crushed red pepper
–3 ounces goat cheese
Wine Pairings
The richness of the dark leafed kale
screams for a fruity Malbec.
Beer Pairings
1. Cook Chicken: Season chicken with
salt and pepper. Heat a medium sauté
pan over medium-high heat. Add 2
teaspoons olive oil to the pan. Add
chicken and sauté until browned on one
side, turn and cook until cooked through
(about 5-6 minutes per side).
4. Cook Succotash: Add 1 tablespoon
oil to a large sauté pan with a pinch
of the red pepper flake, stir in corn, ½
teaspoon salt and ¼ teaspoon pepper.
Cook, stirring constantly for 2 minutes.
Reduce heat and stir in 1 teaspoon oil,
garlic and kale. Sprinkle lightly with salt
and pepper. Cook until kale has begun to
wilt. Stir in tomatoes. Cook stirring for
1 minute. Stir in basil.
To Serve: Place cheesy chicken breasts
on platter and spoon succotash over.
TK Table Talk:
2. Warm Cheese: In the last few minutes
of cooking divide goat cheese between
the chicken and place on top of the
breasts. Cover and cook until warm and
beginning to melt.
If you had to give everyone in the
family new names, what would
those names be?
This succotash has more soul than
a regular succotash, so pair it with a
similarly soulful beer, an American IPA.
3. Prep Ingredients: While chicken is
cooking: Cut tomatoes in half. Chop
basil. Roughly chop kale.
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