"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, January 13, 2016

Veggie Kale Chicken Bake

Hellman's keeps giving us a free package of Knorr Veggie Dip Mix.  We are not huge fans of "Dips", what to do?  I had chicken thighs in the freezer and fresh kale in the frig...let's give it a try,

Here's what you need.

Preheat Oven to 350 degrees

5-6 Chicken Thighs

1 cup real Mayo
1 cup sour cream
1 pkg. Knorr Veggie Dry Dip Mix
1 small onion finely diced
3/4 cup Parmesan grated cheese
1/4 cup milk if needed
2-3 cups of finely chopped fresh kale (stems removed)  Not pictured

In a medium bowl add the first six (6) items, mix completely.  Finally add the chopped kale mix until kale is completely coated.

Using a #8 Cast Iron Skillet (10")  coat the bottom of the pan with about 1/3 of the mayo mixture.  Place the chicken thighs on top of the coated pan.   Coat the top of the chicken completely with the remaining mayo mixture.  Cover the pan with lid or aluminum and place on the middle rack of your oven.   Uncover the last 15 to 20 minutes.  Bake for 1 hour or chicken tests done.  Enjoy!

For a little extra crunch you can add roughly chopped nuts when you uncover the chicken.

Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.