Italian
Chicken and Kale Sandwich
A hearty sandwich with crispy chicken breast, sautéed kale, and creamy goat stracchino cheese on seeded rye bread. Packed with protein and fiber, this is a satisfying meal.
- Servings
- 1
- Difficulty
- medium
Ingredients
12 items- Chicken BreastWhole chicken breast with skin
- KaleAbout 1 bunch, cleaned and chopped
- 2 pcsSeeded Rye BreadSlices
- Goat Stracchino CheeseOr other soft cheese like Taleggio
- 1/2 pcsGarlicClove
- Chili PepperTo taste
- 1 pcsTomatoRipe, sliced
- Olive OilFor cooking
- SaltTo taste
- Black PepperTo taste
- GingerGrated or sliced
- RosemaryFresh sprig
Method
- Clean the kale: remove the tough ribs and cut the leaves into pieces.
- Sauté half a clove of garlic and a little chili pepper in olive oil over medium heat.
- Add the kale, season with salt, and cook until tender, stirring occasionally. Set aside.
- Prepare the chicken: remove the tenderloin from the underside of the chicken breast and score the skin with a knife. Season with salt, black pepper, ginger, and rosemary.
- Heat a pan with a little olive oil and place the chicken skin-side down in the cold pan. Cook over medium heat until the skin is golden and crispy, then flip and lower the heat to finish cooking through.
- While the chicken cooks, prepare the bread: take seeded rye bread slices and remove some of the crumb to make room for the filling. Toast the bread lightly if desired.
- Spread goat stracchino cheese generously on the bottom slice of bread.
- Slice a ripe tomato and arrange the slices on the cheese. Season with a pinch of salt.
- Place the cooked chicken breast on top of the tomato.
- Top with a generous portion of the sautéed kale.
- Close the sandwich with the top slice of bread, press down gently, and cut in half. Serve immediately.