Grilled Cheese with Prosciutto and Kaleand panko avocado fries
I know how much you all love your grilled cheese and this version packs in kale leaves, prosciutto slices, and more of that delicious artichoke-spinach pesto. This time we're pairing it with baked avocado fries, which I had for the first time at brunch a few months ago. It was amazing, and I'm excited to have you all give it a try with a great garlicky-lemon dip.
- Chicken breasts - 1 1/2 lbs, butterflied
- Kale - 2 stalks, leaves of
- Leftover artichoke-spinach pesto - 1/2 cup
- Prosciutto - 4 slices
- Cooking oil - 2 Tbsp
- Coconut flour (sub arrowroot powder) - 1/4 cup
- Egg - 1, whisked
- Almond meal - 1/2 cup
- Paprika - 1/2 tsp
- Cooking oil - 1 Tbsp
- Avocado - 2, sliced into wedges
- Garlic - 1 clove, crushed
- Parsley - 3 sprigs, chopped
- Dijon mustard - 1 tsp
- Egg yolk - 2
- Lemon juice - 1 tsp
- Avocado oil - 1/2 cup
- Make aioli for avocado fries - Mince garlic and chop parsley. Give garlic, Dijon, egg yolk, and lemon juice a quick blend in a blender. While blending on low speed, slowly drizzle in avocado oil until a creamy, mayo-like consistency is formed. Mix in parsley leaves. Season to taste with salt and pepper. (Can be done up to 3 days ahead)
- Kale - Peel off leaves. If making tomorrow’s meal, go ahead and prep all the kale leaves. (Can be done up to 3 days ahead)
- Chicken - Butterfly chicken breasts. Salt and pepper and tenderize. (Can be done up to 1 day ahead)
- Prep breading stations - 1) In one bowl, mix almond flour with some salt and pepper; 2) In a second bowl, lightly whisk egg. If you like spice, add a few drops of your favorite hot sauce; 3) In a third bowl, mix together almond meal, paprika, some salt and pepper, and cooking oil.
- Avocado - Slice into wedges.
- Preheat oven to 450F (232C) degrees. Place a wired cooling rack into a sheet pan.
- Dip avocado wedges into flour, then egg, and then almond meal. Place breaded wedges on cooling rack. I found it pretty quick to do wedges one at a time. Shake and bake doesn’t quite work as well with delicate avocado wedges. Continue until done and then bake for 15 to 20 minutes until the almond meal gets golden.
- Microwave kale leaves for 1 minute, until wilted, on a microwave-safe plate.
- Open up your butterflied chicken breasts. Spread 1 serving of pesto onto one side of chicken breast and top with kale leaves and prosciutto slice. Fold breast close. Continue until they’re all done.
- Heat up a skillet over medium-high heat. Pour in cooking oil and then gently place stuffed chicken breasts into heated oil. Sear on each side for 3 to 4 minutes until golden. Lower heat to medium and cover with foil or a lid. Cook until chicken reaches 160F (71C)degrees or is medium-firm when you press on it (but be careful - it’ll be hot!), 3 to 6 more minutes.
- Enjoy prosciutto and kale stuffed chicken breasts with avocado fries dipped into aioli. If aioli has separated, re-emulsify the yolk and oil by whisking.
Didn't make fries. Sandwich was ok, prosciutto is too salty and stringy though.0 Helpful
The avocado fries were alright. I wouldn't put prosciutto on a sandwich like this next time. It's stringy and expensive.0 Helpful
We expected to love this but it wasn't for us. We didn't think the prosciutto really have the right texture for a grilled cheese and weren't huge fans of the avocado fries.0 Helpful
Sandwich was great!! We didn't care for the avacado fries.0 Helpful
didn't make the fries, grilled cheese was delish obvi0 Helpful
Meh. Not for me! Prosciutto doesn't work as a sandwich topping... it's too chewy! And the avocado fries ended up with a really weird crunchy/squishy texture. My husband enjoyed this meal but I won't be making it again. Darn!0 Helpful