About
Some classic home cooking can really hit the spot. This dish may be a few tomatoes shy of a traditional chicken parmesan or lasagna, but this keto version tastes just as good. The chicken is tender, and the kale is a low carb option for filling the casserole with a little crunch. Best of all, the dish is loaded with melty cheese to hold all the ingredients together.
Ingredients
- 24 oz, boneless, raw (yield after cooking) chicken thigh
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cup, chopped kale raw
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon butter
- 1 ½ cup cheese ricotta whole milk
- 6 leaves basil fresh
- 1 ¼ cup shredded parmesan cheese
Instructions
- Preheat an oven to 375 degrees. Lay the chicken thighs on a flat surface and pound them flat to no more than a ½-inch thickness. Sprinkle the first amount of salt and pepper across the chicken thighs.
- Heat the olive oil in a large skillet, and cook the chicken thighs until they’re golden brown – about 4 minutes per side. Set the chicken thighs on a flat surface to cool.
- In a 8×10 baking dish, spread out 1 c. of chopped kale, ½ tsp of salt, ½ tsp of pepper, and ½ TB of butter, as shown.
- Place about ⅓ of the chicken thighs over the kale. You can slice the chicken thighs in half to spread it out more evenly. Spread ⅓ of the ricotta over the exposed chicken and kale, and top it off with half the basil, chopped.
- Repeat steps 3 and 4 to make a second layer. Then, spread the remainder of the chicken thighs and ricotta over the top. Sprinkle the parmesan cheese over the top of the baking dish. The melted cheese will act as the glue for this recipe.
- Bake the casserole, uncovered, for 25 minutes. Let the baking dish cool slightly before slicing into six slices. Enjoy!
Nutrition Facts
- Servings: 6
- Calories: 412.1kcal (per serving)
- Fat: 28.6g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 33.2g (per serving)
