Spend 15 to 20 minutes on mise en place before heading outdoors. Once you light a chimney load of charcoal, the dish will come together quickly. Wash and cut one bunch of kale, trim and pound 2 or 3 chicken breasts and assemble the remaining ingredients.
You'll need chicken breasts, kale, butter, flour, milk, salt and pepper, three cheeses (Fontina, Asiago and Parmesan), bread crumbs and chopped parsley. Approximate measurements are given below.
I pounded 2 large chicken breasts to an even thickness, about 1/2- to 3/4-inch thick. This ensures even and quick cooking.
Season with salt and ground black pepper. Quickly saute chicken breasts in a skillet over medium-high heat. Rest 5 to 10 minutes, then slice into 1/2-inch-thick slices and set aside.
If desired deglaze skillet with about 1/2-cup white wine. When mostly evaporated, reduce heat to medium and add kale. Cook kale, stirring frequently, until limp. Set aside.
Place a 10-inch camp oven over medium heat. When warm, drop in 1/4-cup butter and melt. Whisk in 1/4-cup all-purpose flour to form a roux. Cook for about 2 to 3 minutes, being careful not to burn.
Pour 2 cups milk into the Dutch oven while whisking. Continue cooking over medium heat until thickened. Add 5 ounces cubed Fontina cheese and about 2-1/2 ounces grated Asiago cheese. Continue cooking over medium heat until cheese melts, stirring frequently. Add chicken and kale and stir to incorporate.
Combine 1 cup bread crumbs, 2 tablespoons grated Parmesan cheese, 3 tablespoons melted butter and 1 tablespoon chopped parsley. Evenly spread over the chicken and kale mixture.
Place lid on Dutch oven. Bake at approximately 350 degrees until sauce bubbles and bread crumbs are browned. I used lump charcoal to heat the oven.
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