Almond Fried Chicken With Roasted Kale And Apples Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the apple wedges and kale with 3 tablespoons vegetable oil and 3/4 teaspoon salt on a rimmed baking sheet. Roast, stirring occasionally, until the apples are tender and the kale is crisp, about 20 minutes.
• Whisk together the almond butter, milk, honey and 1 teaspoon salt in a small bowl.
• Dredge the chicken in the flour, coat with the almond butter mixture, then roll in the panko breadcrumbs.
• Heat 1/2 inch vegetable oil in a large skillet over medium-high heat to 350 degrees F. Pan fry the chicken, adjusting the heat as necessary to prevent burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and lemon wedges.

Steps:

• Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Steps:

• In a saute pan set over medium heat, cook the bacon until crispy. Add the onions and cook in the bacon fat until translucent, about 5 minutes. Add the Brussels sprouts and cook for 7 to 10 minutes. Add the kale, thyme and apples and cook for 2 to 3 minutes. Season with salt and pepper, and then serve.

Steps:

• Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
• Preheat the oven to 375 degrees F (190 degrees C).
• Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
• While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.