Directions:
- Rinse the chicken breast and pat dry.
- With a mallet or skillet, pound the chicken breast to 1/4 inch thickness.
- Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute.
- Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen.
- Add balsamic vinegar, then stir in mustard and kale.
- Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally.
- In another large skillet, heat olive oil over medium high heat.
- Add chicken cutlets to the pan and sprinkle them with salt and pepper.
- Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through.
- Transfer chicken to pan containing cherry sauce and kale.
- Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104 Kcal (435 kJ) | ||
| Calories from fat | 57.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.35g | 10% | |
|---|---|---|---|
| Cholesterol | 33.45mg | 11% | |
| Sodium | 198.11mg | 8% | |
| Potassium | 170.14mg | 4% | |
| Total Carbs | 0.8g | 0% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 11.44g | 23% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 4.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 155.53 Kcal (651 kJ) | ||
| Calories from fat | 85.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 10% | |
|---|---|---|---|
| Cholesterol | 50.01mg | 11% | |
| Sodium | 296.26mg | 8% | |
| Potassium | 254.42mg | 4% | |
| Total Carbs | 1.2g | 0% | |
| Sugars | 0.82g | 2% | |
| Dietary Fiber | 0.13g | 0% | |
| Protein | 17.1g | 23% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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