Raspberry Mustard Kale Salad with Parmesan Crusted Chicken

You’ll need:

Kale Salad

  • 2 cups kale
  • Ruth’s Raspberry Mustard (Made out of Neighbormade in Keene. Find it and other flavors from Ruth’s Hot and Sweet Mustard like Cracked Black Pepper, Cranberry, Horseradish, Sweet Grillin’ Glaze or Chunky Jalapeno at Hannah Grimes Marketplace or http://www.neighbormade.com).
  • 1/4 parmesan cheese
  • 1 clove garlic, chopped

Fold kale leaves, cut away stem (I was a bit lazy with this part) and chop. Chop garlic clove finely and add to desired amount of mustard (It can go without the garlic, the mustard is delicious on it’s own but it does eliminate the bitterness of the kale). Fold into kale and add mustard if need be.

Parmesan Chicken

  • 4 boneless chicken breasts
  • 1/2 cup mayonnaise
  • 1/4 parmesan cheese, shredded
  • Italian seasoned breadcrumbs

Preheat oven to 300. Mix mayonnaise and cheese in a bowl. Clean thawed chicken in cold water, pat dry. Rub mayonnaise mixture on surface of the chicken and sprinkle with breadcrumbs, extra parmesan cheese. Bake until cooked breadcrumbs are brown and crispy. The underlying mayonnaise will make the chicken juicy and flavorful. Cut chicken into slices and lay over kale salad.

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