- Olive oil
- Salt and pepper
- 4 boneless chicken breasts cut in half
- 1 bunch of kale, centre stalks removed and cut into thin ribbons
- 2 teaspoons oregano
- 1½ cups pizza sauce
- 1 cup shredded partly skimmed mozzarella cheese
Prep and Cook
Preheat the oven to 375°F
Heat a good glug of olive oil in a large skillet set over medium heat. Season both sides of the chicken breast with salt and pepper, and place it skin-side down in the pan and cook until golden brown, about 4 minutes. Flip it over and cook the other side for another two, then remove it from the pan and transfer the meat to a plate.
Add another glug of oil to the pan and sauté the kale until wilted, about 5 minutes. Season it lightly with some salt and pepper and toss to combine.
Nestle the chicken and its juices back in the pan with the kale. Sprinkle the oregano over top. Mix the pizza sauce with ½ cup water and pour it over the chicken and kale. Top with shredded mozzarella and bake at 375°F for 20 minutes, or until the cheese is golden brown and bubbling.
Serve with crusty bread and a simple salad, which you can make while the chicken is in the oven.