Ham + Cheese Chicken with Lemon Kale

Place the chicken on a work surface. If you don’t have 1 piece per person you’ll be serving, you could cut some of the larger pieces in half, either butterfly them or through the center making 2 smaller filets. Or, leave them large and you’ll just slice them before serving, though larger pieces will take longer to cook in the oven.

Sprinkle the chicken with salt. Use most of it, reserve just a pinch for the kale.

In a small bowl, stir together the dijon, dried thyme, and lemon zest.

Evenly spread the dijon mixture over the tops of each chicken breast. Place in the oven and roast for 10 minutes, or until the chicken is cooked about ¾ of the way through.

Wash and shake dry the kale. Separate the center stems from the leaves. An easy way to do this is make pincers with your thumb and forefinger and just run them down the stem.

(*If you are making the soup this week, save the stems for that dish!)
If you are not making the Turkey Meatball Soup: separate the stems and them slice them into thin rings.

Tear the leaves into small squares with your hands, or use your knife if easier.

Slice the onion into thin rings.

Slide the chicken out of the oven.

Drape each piece with the prosciutto. Use it all, divided it up evenly. Top with slices of cheese.

Return the chicken to the oven and cook for another 5-7 minutes or until the cheese is melted and the meat is cooked through. If the pieces are quite thick, you may want to cook them longer.

Heat a large sauté pan over medium heat and add the olive oil. Add the onion (and the kale stems, if using here). Sauté for 3-4 minutes.

Add the kale leaves and a pinch of salt. Stir to get the leaves wilting over the heat.

Squeeze in the lemon juice and stir. When the kale is wilted, remove to plates.

Divide kale on plates and top with chicken. Slice the chicken breast first and serve a few slices per plate if you don’t have enough breast filets for each plate.