SPICY & CRUNCHY PAPRIKA OVEN FRIED CHICKEN / WHOLE WHEAT STUFFING WITH ZUCCHINI AND ONION / KALE WITH SALAD TOPPING

–4 chicken tenderloins or breast strips

–Shake ‘n Bake Extra Crunchy breading

–paprika

–cayenne pepper

–salt and pepper

–olive oil

–zucchini (1, fresh)

–onion (one-half, medium)

–garlic salt

–whole wheat stuffing mix (boxed)

–chicken broth (non-fat, low sodium)

–kale (fresh, 3 handfuls)

–Southwest salad topping

1 – Place the chicken in a plastic bag.  Season with salt, pepper, cayenne pepper, paprika, and olive oil.  Add half a package of Shake ‘n Bake extra crunchy breading.  Shake well.  Place in a covered baking dish with a very, very small amount of water.  Set aside.

2 – Peel and chop the zucchini and onion.  Place in a covered baking dish with a little chicken broth.  Season with salt, pepper, garlic salt, and olive oil.  Microwave on high for 3 minutes.  When finished, add the stuffing to the vegetables.  Stir.  Add enough chicken broth almost to cover the stuffing.  Set aside.

3 – Place the kale in a covered baking dish.  Season with salt, pepper, Southwest salad topping, and olive oil.  Add one-half inch of water.  Microwave on high for 5 minutes.

4 – Microwave the chicken for 5 minutes.

5 – Microwave the stuffing for one and one-half minutes.

6 – Serve the hot chicken on top of the stuffing, with the kale as a side.

–recipes original.

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