Grilled Chicken Parm with Kale

Ingredients

Chicken:

• 2 boneless, skinless chicken breasts
• 1 tsp. Vanns Thyme
• ½ tsp. Vanns Mediterranean Oregano
• ½ tsp. Vanns Basil
• ½ tsp. Vanns Granulated Garlic
• Zest of 1 lemon, grated finely
• 2 Tbs. olive oil
• Vanns Sea Salt

Tomato Sauce:

• 1 Tbs. olive oil
• 2 cloves garlic, peeled and minced
• 1 pinch Vanns Crushed Chili Flakes
• ½ tsp. Vanns Mediterranean Oregano
• ½ tsp. Vanns Basil
• 1 Tbs. tomato paste
• 1 28-oz. can whole peeled tomatoes and their juices, blended until smooth
• Vanns Sea Salt

Kale:

• 1 bunch lacinato kale, ribs removed, leaves washed and cut into bite-sized pieces
• 1 Tbs. olive oil
• 2 cloves garlic, minced
• Vanns Sea Salt

To Assemble:

• 4 oz. fresh mozzarella, sliced thinly
• ¼ cup grated Parmesan
• Polenta, spaghetti, or other carb of your choice
• Vanns Crushed Chili Peppers, to taste

Preparation

1. First, prepare the chicken, using this method to turn the breasts into 4 cutlets.  If your breast halves came with tenders attached, remove the tenders and pound separately, or reserve for another use. Place the chicken in a bowl or other container and add the thyme, oregano, basil, garlic, lemon zest, olive oil, and salt to taste, around a teaspoon or so. Cover and refrigerate until ready to grill.
2. Next, make the tomato sauce. Heat olive oil and garlic over medium heat in a medium saucepan until garlic begins to sizzle gently, 1-2 minutes. Add crushed red chili flakes and cook until garlic begins to turn a light golden color, 2-3 more minutes. Add oregano and basil and cook for 1 more minute, stirring. 
3. Add tomato paste and cook, stirring, until paste has softened and is no longer separate from the oil, about 3 minutes. Add pureed tomatoes, stir to combine with seasonings and oil, and bring to a simmer. Lower heat to maintain a simmer, stirring occasionally, until sauce is reduced slightly, no longer watery, and tastes rich and delicious, about 30 minutes. Add salt to taste.
4. While sauce simmers, get the grill ready. If you’re using a charcoal grill, light one chimney full of coals. When coals are covered with gray ash, pour into one side of your charcoal grill and set grilling grate into place. Cover for 10 minutes, and then clean and oil grate. If using a gas grill, heat grill on high for 10 minutes, covered, and then clean and oil grate.
5. While grill heats, cook kale. Heat oil in a medium-large skillet over medium-high heat until shimmering. Add garlic and cook until fragrant, about 1 minute. Add kale and a splash of water (about 1-2 Tbs.) and cook, stirring, until wilted and tender but still a rich green, about 7-10 minutes. The water should evaporate completely by the end of the cooking time. Remove skillet from heat and set aside.
6. Have marinated chicken and fresh mozzarella slices ready at the grill. If using a gas grill, lower temperature to medium-high. Place chicken pieces directly over the hot side of the grill, cover, and cook until chicken is about halfway cooked through, about 3 minutes. Flip chicken, arrange slices of mozzarella on top,  and cook on the second side until cheese is melted and chicken is cooked through - the thickest part of chicken should read 165°F on an instant read thermometer, about 2 minutes. Transfer to a serving dish or other container.
7. To serve, spoon polenta or spaghetti in shallow serving bowls. Spoon a healthy portion of tomato sauce on top, followed by a mound of kale. Place grilled chicken on the very top and sprinkle each dish with grated Parmesan.

Serves 4.

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