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Grilled Cheese with Prosciutto and Kale
and panko avocado fries

Active: 35 minTotal: 35 min

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.

Dependency

Ingredients

Servings:
4
Metric
Grilled Cheese with Artichoke-Spinach Pesto:
  • 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
Almond-Crusted Avocado Fries:
  • 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 and Parsley Dip:
  • Garlic - 1 clove, crushed
  • Parsley - 3 sprigs, chopped
  • Dijon mustard - 1 tsp
  • Egg yolk - 2
  • Lemon juice - 1 tsp
  • Avocado oil - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. 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)
  3. Chicken - Butterfly chicken breasts. Salt and pepper and tenderize. (Can be done up to 1 day ahead)
  4. 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.
  5. Avocado - Slice into wedges.

Make

  1. Preheat oven to 450F (232C) degrees. Place a wired cooling rack into a sheet pan.
  2. 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.
  3. Microwave kale leaves for 1 minute, until wilted, on a microwave-safe plate.
  4. 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.
  5. 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.
  6. 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.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (49)
Gluten-free (1)
Paleo (12)
Vegetarian (7)

33 reviews

Didn't make fries. Sandwich was ok, prosciutto is too salty and stringy though.

By: Heather
Posted: Mar 23, 2017
Diet: Original
0 Helpful

The avocado fries were alright. I wouldn't put prosciutto on a sandwich like this next time. It's stringy and expensive.

By: Shelby
Posted: May 26, 2016
Diet: Original
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.

By: Sarah
Posted: Dec 02, 2014
Diet: Original
0 Helpful

Sandwich was great!! We didn't care for the avacado fries.

By: Krista
Posted: Nov 09, 2014
Diet: Original
0 Helpful

didn't make the fries, grilled cheese was delish obvi

By: Nikita
Posted: Aug 01, 2014
Diet: Original
0 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!

Posted: Jul 10, 2014
Diet: Original
0 Helpful