“This is a riff on artichoke dip, one of my favorite party dips. It’s hearty — and healthy!” says Valerie.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 55 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt
- 4 bunches Tuscan kale, tough center stems removed, leaves chopped into 2-inch pieces
- 3 to 4 tablespoons extra-virgin olive oil
- 2 pounds skinless, boneless chicken breasts, cut into 1/2-inch pieces
- Freshly ground black pepper
- 1 large onion, finely chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups whole or 2% milk
- 2 cups low-sodium chicken broth
- 16 ounces frozen artichoke hearts, thawed and roughly chopped
- Pinch of cayenne pepper
- 1/2 cup grated parmesan cheese
- Cooking spray
- 1/4 cup panko
Instructions
- Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the chicken generously with salt and black pepper, then add to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes (the chicken will not be fully cooked). Transfer to a bowl using a slotted spoon.
- Reduce the heat to medium. Add another tablespoon oil if the skillet is dry, then add the onion; season with a pinch each of salt and black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Sprinkle the flour over the onion and cook, stirring, 1 minute. Slowly pour in the milk, stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Cook until slightly thickened, about 2 minutes. Season with another pinch each of salt and black pepper.
- Add the kale, artichokes and cayenne to the sauce, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 1/4 cup parmesan. Taste and adjust the seasoning if necessary.
- Preheat the broiler. Coat a 3-quart broiler-proof baking dish with cooking spray and add the casserole mixture. Top with the panko and remaining 1/4 cup parmesan. Broil until golden brown in spots, about 3 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 409 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 39 g |
| Cholesterol | 93 mg |
| Sodium | 984 mg |
Reviews
I love Valerie Bertinelli’s recipes this was a good one. I also couldn’t find frozen artichoke so I chopped up a can of them. I’m not a fan of kale but I think cooking it was what I liked. The sauce was so creamy and good. We loved it I will be making this again. Thanks Valerie
I love this recipe. I make it often except I use baby kale in place of kale. I also substituted paprika for the cayenne because I don’t like hot spices. I know I rated this before but it disappeared. I misplaced my printed recipe so I came here to look it up again and had a hard time finding it. Also I couldn’t find frozen artichokes so I used canned. I found it very flavorful and not difficult to make especially with baby kale and canned artichokes. I shared this with friends who also love it. Wonder where the other reviews went!
A lot if work for a flavorless dish