david spriggs (@snipers)

Baked Chicken Parmesan 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total Salt and freshly ground pepper, to taste 2 Tbs. olive oil 1 bunch kale, leaves stripped from stems and torn into large pieces 2 cups marinara sauce, homemade or purchased, warmed 8 slices fresh mozzarella cheese, each 1/4 inch thick 1/2 cup grated Parmigiano-Reggiano cheese Brown the chicken Preheat an oven to 400ºF. Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate. Bake the chicken Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes. Serve immediately. Serves 4.