Crispy Baked Chicken

with Sautéed Kale, Roasted Potatoes, & Caper Mayo

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    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
14 Smart Points

For this classic meal, chicken is pounded for quick, even cooking, then breaded with egg and crispy panko before baking—yielding irresistibly crispy results. We’re serving it with a side of creamy caper mayonnaise, which is perfect for dipping.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Crispy Baked Chicken with Sautéed Kale, Roasted Potatoes, & Caper Mayo
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Pasture-Raised Egg
  • ¾ lb Golden Or Red Potatoes
  • 2 cloves Garlic
  • ¼ cup Panko Breadcrumbs
  • 0.7 oz Grana Padano Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 1 Tbsp White Wine Vinegar
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 bunch Kale
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a large bowl and add 1 tablespoon of olive oil. Season with salt, pepper, and the Italian seasoning. Toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan. Arrange in an even layer, skin side down, on one side. Roast 15 minutes. Leaving the oven on, remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, grate the cheese on the small side of a box grater. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Place in a bowl and add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. 

Prepare & bake the chicken:
3 Prepare & bake the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to about a ¼-inch thickness. Remove and discard the plastic wrap. Season the pounded chicken with salt and pepper on both sides. Crack the egg into the reserved bowl; season with salt and pepper and beat until smooth. Place the breadcrumbs and half the grated cheese on a large plate; stir to combine. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Carefully transfer to the other side of the sheet pan of roasted potatoes. Drizzle the chicken with 1 teaspoon of olive oil. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

Cook the kale:
4 Cook the kale:

Once the chicken and potatoes have baked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.  

Serve your dish:
5 Serve your dish:

Serve the baked chicken with the roasted potatoes, cooked kale, and caper mayo on the side. Garnish the kale with the remaining grated cheese. Enjoy! 

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a large bowl and add 1 tablespoon of olive oil. Season with salt, pepper, and the Italian seasoning. Toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan. Arrange in an even layer, skin side down, on one side. Roast 15 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, grate the cheese on the small side of a box grater. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the capers. Place in a bowl and add the mayonnaise; stir to combine. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
Prepare & bake the chicken:
3 Prepare & bake the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to about a ¼-inch thickness. Remove and discard the plastic wrap. Season the pounded chicken with salt and pepper on both sides. Crack the egg into the reserved bowl; season with salt and pepper and beat until smooth. Place the breadcrumbs and half the grated cheese on a large plate; stir to combine. Working one piece at a time, thoroughly coat the seasoned chicken in the beaten egg (letting any excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Carefully transfer to the other side of the sheet pan of roasted potatoes. Drizzle the chicken with 1 teaspoon of olive oil. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Remove from the oven. 

4 Cook the kale:

Once the chicken and potatoes have baked about 10 minutes, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired.  

Cook the kale:
Serve your dish:
5 Serve your dish:

Serve the baked chicken with the roasted potatoes, cooked kale, and caper mayo on the side. Garnish the kale with the remaining grated cheese. Enjoy!