Happy hump day to you all! Since tonight is one of the better nights on television (hello Honey Boo Boo and Duck Dynasty), I will keep this short and sweet. Just like the time I spent in the kitchen. I love meals like this!
This meal is great for leftover chicken. The greens can be prepared in advance so dinner can be put together in a flash!
Open-face Chicken and Greens Sandwiches
4 slices gluten-free whole grain bread
1 teaspoon extra virgin olive oil
1 shallot, thinly sliced
6 cups prewashed and cut kale
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup smoked chicken or rotisserie chicken, chopped
4 slices 2% Swiss cheese
Preheat your oven to the low broiler setting. Arrange the four slices of bread on a cookie sheet. Broil for 3-4 minutes or until lightly toasted. Remove from the oven and set aside. Do not turn off your oven.
Heat the olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring occasionally for 3-4 minutes or until softened. Sprinkle the shallot with salt and pepper. Add the kale. Cook, stirring occasionally, for another 3-4 minutes or until the kale begins to wilt. Remove from heat.
Top each slice of bread with 1/4 of the kale mixture, then the chicken and cheese. Place in the oven and broil for 5 minutes or until the cheese begins to bubble. Remove from the oven and serve.