Categories: Meals

Ingredients

• 4 chicken breasts
• Salt and pepper
• 2 tbsp chopped fresh rosemary
• 4 tbsp olive oil
• 2 garlic cloves, crushed
• 4 oz. 'nduja
• 2 cups shredded provolone
• Sliced pickled hot cherry peppers
• 2 cups baby kale or arugula
• 1/2 lemon, juiced
• 1 tbsp olive oil
• 1 tbsp butter
• 4 eggs

Directions

1. Using a sharp knife, butterfly each chicken breast by cutting horizontally almost all the way through. Open each piece like a book; pound between sheets of plastic wrap until about 1/8 inch thick. Season the chicken with salt, pepper and rosemary.

2. Heat a large cast-iron skillet over medium-high. Add 2 tbsp olive oil. Add the garlic. Stir until fragrant, about 1 minute. Remove the garlic. Working with 2 pieces at a time, cook the chicken until browned, about 3 minutes. Turn and spread about 1 oz ‘nduja on each. Top with half the cheese. Cover the pan with foil and cook until the cheese melts and the chicken is cooked through, about 1 minute. Transfer to plates. Add the remaining 2 tbsp oil to the skillet and repeat with the remaining chicken, n’duja, and cheese. Top with the cherry peppers.

3. In a large bowl, toss the kale, lemon juice and olive oil.

4. In a large nonstick skillet, melt the butter over medium heat. Crack in the eggs. Cook for about 3 minutes for set whites and runny yolks. Top each pizzette with an egg. Serve with the salad.

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