1 ½ pounds skinless, boneless free range organic  chicken breast

2 tablespoons grapeseed oil

2 tablespoons shallots, finely chopped

1 (10 ounce) bag frozen cherries

2 tablespoons balsamic vinegar

1 tablespoon dijon mustard

1 bunch kale, chiffonade

2 tablespoons olive oil               

celtic sea salt and pepper to taste




Rinse the chicken breast and pat dry

With a mallet or skillet, pound the chicken breast to ¼ inch thickness

Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute

Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen

Add balsamic vinegar, then stir in mustard and kale

Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally

In another large skillet, heat olive oil over medium high heat

Add chicken cutlets to the pan and sprinkle them with salt and pepper

Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through

Transfer chicken to pan containing cherry sauce and kale

Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce