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Chicken Cutlets Bake

Chicken Cutlets Bake with Kale and Mushrooms

My favourite way to cook is when it all happens in one pan.  This Chicken Cutlets Bake so was easy and the caramelised onion and mushrooms with the kale was divine.

Ingredients:

  • 1kg Free Range Chicken Cutlets
  • 4 tbsp oil for cooking
  • 1 large onion, halved & sliced
  • 3-4 cloves of garlic, peeled and chopped
  • 2 tbsp fresh rosemary, chopped
  • 300g mushrooms (a mix of button and swiss), halved
  • 4-6 stalks of kale, stems removed
  • Salt & pepper

Method:

  • Pre-heat oven to 180 degrees.
  • Heat 3 tbsp oil in large oven proof pan on high heat.  Brown chicken thighs skin-side down until crispy then turn over and cook the other side for 2-3 minutes.  Remove to a plate.
  • Turn the pan down to medium heat and add 1 tbsp oil and cook the onions, garlic and rosemary until onions soften.  Turn the heat back up to high and add the mushrooms and stir for 2-3 mins.  You don’t need to fully cook through as you are about to put it all together in the oven.
  • Add the chicken cutlets back into pan with the onion mixture.  Place in the oven for 30 minutes.
  • Whilst the chicken is cooking, de-stem your kale and tear into big pieces.  Add to a bowl and toss with some olive oil.
  • After 30 minutes, increase oven to 200 degrees.  Remove pan and scatter kale around chicken pieces.  Place pan back in oven for 5-10 minutes.
  • You can roast some potatoes whilst you have the oven on to serve with this dish.  Also add a side of broccoli (just because it’s my son’s favourite vegetable).

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