Tuscan Chicken

Ingredients

• 2 Chicken Breasts
• 2 TBSP red wine vinegar
• 3 garlic cloves, minced
• 1 13oz can artichoke hearts, drained
• 1 cup sun-dried tomatoes, chopped
• 1 head of kale
• 1 cup vanilla yogurt
• Salt and pepper, to taste
• Basil, for garnish
• Parmesan cheese, for garnish

Directions

1. Cut the chicken breasts into two by butterflying; each breast should be about 1/4” to 1/2” thick
2. Salt and pepper both sides of cut breasts
3. In a large skillet over med-high heat; heat olive oil
4. Add chicken breasts and allow to cook, undisturbed for 6 mins.
5. Flip breasts over and cook other side 6 mins, until a nice golden brown
6. Remove chicken from skillet and set aside
7. Add garlic, artichoke hearts and sun-dried tomatoes to skillet.
8. Season with salt
9. Cook, stirring occasionally, for 3 mins
10. Stir in chopped Kale and cook until softened
11. Add vanilla yogurt, stir to combine
12. Place breasts in pan, nesting on top.
13. Use spoon to drizzle tops of chicken with sauce
14. Cover pan and cook for 5-10 mins until chicken is done
15. Remove from heat
16. Garnish with basil and Parmesan cheese
17. Serve with fingerling potatoes

Yum

Notes:

Original recipe was from Homemade cooking class, adapted to be gluten, dairy and egg free.