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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken and Kale with Herb Dumplings
2007 National Chicken Cooking Contest Finalist
Debby Moore, Kenova, WV
Ingredients:
- 4 boneless, skinless chicken breast halves
- 3 tablespoons olive oil, divided
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices bacon
- 4 cups chicken stock
- 1 cup water
- 2 large bunches fresh kale, coarsely chopped, spines removed
- 2 cups biscuit mix
- 2/3 cup milk
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon chopped marjoram
- 1 cup peeled and chopped tomatoes
- thin lemon slices
Directions:
Pound chicken breasts to 3/4-inch thickness and place in baking dish. Coat with 2 tablespoons olive oil and sprinkle with garlic, salt and pepper. Place in 350 F. oven and bake about 30 minutes or until juices run clear. In large Dutch oven, place remaining 1 tablespoon olive oil; add bacon and fry until crisp; remove bacon from pan. Add chicken stock and water and bring to a boil. Add chopped kale and cook until tender, about 5 minutes; remove from pan. Bring stock back to roaring boil. In large bowl, mix together biscuit mix, milk, rosemary, thyme and marjoram. Divide mixture into 8 pieces and drop into boiling stock. Let boil until dumplings float to top, about 5 minutes. Remove dumplings to platter. Return stock to low heat and add kale and tomatoes to pot. Ladle kale and tomatoes over dumplings. Slice chicken breasts diagonally into 6 pieces and arrange over kale. Crumble bacon and sprinkle on top.
Makes 4 servings.
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