8 oz / 225 gr stale bread cut into 1 inch / 2.5 cm pieces
2 tablespoons of lemon juice
1 teaspoon Dijon mustard
1 pack of 5 oz / 140 gr baby kale mix
Instructions
Preheat the oven to 425°F / 220°
Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper and cook skin-side down until the skin is golden brown – about 6 to 7 minutes. Transfer to a large baking sheet skin-side up and scatter the orange wedges around the chicken. Roast for about 8 to 10 minutes or until the chicken is cooked through.
Meanwhile, keep 2 tablespoons fat from the skillet (discard the rest) and return to low heat. Add the bread to the skillet and toss in the fat to coat, then sprinkle with ½ teaspoon each salt and pepper. Cook, tossing the bread occasionally for about 8 to 10 minutes or until crisp and lightly golden brown. When they are ready remove from the pan.
Return the pan to medium-low heat, add the lemon juice to the pan and cook, scraping up all the brown bits, for 1 minute. Remove from heat, squeeze the roasted orange wedges into the pan, add the Dijon mustard and the remaining 1 tablespoon olive oil and whisk to combine.
Add the kale mix to the skillet along with the croutons and toss to coat. Serve with the chicken.
