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Deglazing a pan with beer turned out, to my surprise, to be the best idea EVER. Last night I arrived home at 9pm, ridiculously heavy grocery bags in hand. I was so hungry and tired that I was tempted to pull out a Trader Joe’s frozen meal, pop it in the oven, and put my feet up. Somehow I held out and got to cooking. A little over 30 minutes later I had sautéed kale and chicken stuffed with mozzarella and prosciutto on my plate with more in the fridge for future lunches. The best part? Halfway through cooking I decided to pop open a Brooklyn Brewery Lager. After cooking the chicken I realized that it would be smart to deglaze the pan before adding the kale so that the kale would be flavorful with minimal work. Without a red wine open I turned to the next best option, my recently opened lager. It did the trick!
Mozzarella & Prosciutto Stuffed Chicken with a Side of Kale (Serves 2)
- 4 thin (<1/4″) slices of low moisture mozzarella
- 2 slices of Prosciutto
- 2 Chicken breasts, butterflied
- 4-5 cups uncooked kale, chopped
- 1 Brooklyn Brewery Lager
- Place 2 slices of mozzarella and 1 slice of prosciutto on each chicken breast. Roll up (similar to a jelly roll) and fasten with toothpicks if necessary.
- Heat a pan over medium heat, drizzle with olive oil, and place chicken in. Brown on all sides before covering. After ~10 minutes remove lid and continue to cook until all liquid has evaporated from the pan. Test chicken for doneness. When cooked through, remove from pan and let rest.
- Keeping pan over the heat, add kale and then pour in 3-4 tbsp of beer. Stir, scraping the bottom of the pan, until all of the yummy goodness is mixed in. Continue to cook kale, stirring occassionally, for about 5 minutes.
- Spoon kale onto plate, top with 1/2″ thick slices of chicken breast.
- Eat up alongside the rest of your beer!
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