Spiced Chicken Breasts & Mashed Potatoes

with Blue Cheese-Kale Salad

30 MIN

2 Servings

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From the Test Kitchen

To accompany simply spiced chicken and mashed potatoes, tangy sour cream and a mild blue cheese combine to make the sophisticated dressing for our kale salad— studded with some of the season’s first tomatoes.

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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
¾ cup Low-Fat Milk
¾ lb Golden Potatoes
4 oz Grape Or Cherry Tomatoes
2 cloves Garlic
¼ cup Crumbled Blue Cheese
¼ cup Sour Cream
1 Tbsp Crema Bel Paese Cheese
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 bunch Kale
1 bunch Chives

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; thinly slice the leaves. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Halve the tomatoes. Place in a bowl; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Thinly slice the chives.

2 Make the dressing & marinate the kale:

In a large bowl, whisk together the sour cream and 3 tablespoons of milk (reserving the remaining milk) until thoroughly combined. Stir in the blue cheese; season with salt and pepper to taste. Add the sliced kale; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

3 Cook & mash the potatoes:

While the kale marinates, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the bel paese cheese and half the remaining milk (you will have extra milk). Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.

4 Cook & slice the chicken:

While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board. Carefully slice crosswise.

5 Finish the salad & serve your dish:

Just before serving, to the bowl of marinated kale, add the seasoned tomatoes; stir to combine. Serve the sliced chicken with the mashed potatoes and salad on the side. Garnish with the sliced chives. Enjoy!