Seared Chicken & Creamy Italian Dressing with Mashed Potatoes & Glazed Vegetables

Seared Chicken & Creamy Italian Dressing

with Mashed Potatoes & Glazed Vegetables

40 MIN
-$0.05/serving 2 Servings
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    From the Test Kitchen

    This simple, flavorful dish highlights our blend of classic Italian seasonings (basil, sage, oregano, and more), which lend bold, earthy flavor to both our seared chicken and the creamy dressing spooned on top. A side of smooth mashed potatoes makes for a comforting, hearty accompaniment, while a vibrant duo of juicy tomatoes and tender zucchini glazed with sweet balsamic vinegar adds incredible richness.
    11 green SmartPoints® per serving
    9 blue SmartPoints® per serving
    9 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    WW Recommended Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
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    fresh
    ingredients
    Seared Chicken & Creamy Italian Dressing with Mashed Potatoes & Glazed Vegetables
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 2 cloves Garlic
    • 4 oz Grape Tomatoes
    • 1 bunch Kale
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Dijon Mustard
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Tbsp Sherry Vinegar
    • ¼ cup Grated Parmesan Cheese
    • 2 Poblano Peppers
    • 2 Tbsps Mascarpone Cheese
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Cook the chicken
    2 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Make the dressing
    3 Make the dressing

    Meanwhile, in a bowl, combine the mayonnaise, mustard, mascarpone, remaining Italian seasoning, half the cheese, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. 

    Cook & glaze the vegetables
    4 Cook & glaze the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add the seasoned tomatoes and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the water has cooked off. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. 

    Slice the chicken & serve your dish
    5 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the sliced chicken with the glazed vegetables. Top the chicken with the dressing. Garnish the vegetables with the remaining cheese. Enjoy! 

    Tips from Home Chefs

    Seared Chicken & Creamy Italian Dressing

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Cook the chicken
    Make the dressing
    3 Make the dressing

    Meanwhile, in a bowl, combine the mayonnaise, mustard, mascarpone, remaining Italian seasoning, half the cheese, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. 

    4 Cook & glaze the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add the seasoned tomatoes and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the water has cooked off. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. 

    Cook & glaze the vegetables
    Slice the chicken & serve your dish
    5 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the sliced chicken with the glazed vegetables. Top the chicken with the dressing. Garnish the vegetables with the remaining cheese. Enjoy! 

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