Ingredients
- Two chicken thighs (I like to get mine from Trader Joe’s)
- 1/4 cup dijon mustard
- 1/4 cups olive oil + 3 tablespoons
- 3/4 cups Italian breadcrumbs (or panko)
- 3 cups of fresh kale
- 2 cloves garlic
- 1/2 avocado
- Salt and Pepper
Instructions
- Preheat oven to 400
- For the salad dressing: in a food processor, combine 1 cup kale, 1/4 cups olive oil, 2 garlic cloves, 1/2 avocado, and a dash of salt and pepper until smooth – leave in food processor, and set aside
- In a small bowl combine 1/4 cups dijon mustard, and 3 tablespoons olive oil
- In a separate bowl, place the breadcrumbs (or panko)
- Dip the chicken thighs first into the breadcrumbs, then into the mustard/oil mixture, and then back into the breadcrumbs until well coated (one chicken thigh at a time)
- Place the chicken thighs on a baking sheet, and bake for approximately 20 minutes (or until cooked through)
- While chicken is cooking, place 2 cups kale into a bowl and massage with hands (this really does make the kale less tough!)
- Add the dressing to the kale, and mix
- Once chicken is cooked, add to plate and serve with the side salad
Sprinkle Twist 