Rockefeller is a name that lives on in our imagination. It conjures up visions of wealth, men in top hats swirling canes, and, well, oysters. We've left out the oysters, but we've brought you that pure Rockefeller wealth of taste with a rich mushroom, kale, and Parmesan mix. But we're not just giving out dimes here. (Google it with “Rockefeller.”) We've got a chicken breast with fig butter that'll have you eating better than a Carnegie. You'll feel like a robber baron after this meal.
Cut mushrooms into ¼" slices. Lightly crush croutons. Stem and coarsely chop kale. Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Sear the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 2-4 minutes per side. Transfer chicken to one half of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.
Start the Vegetables
Return pan used for chicken to medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Cook until mushrooms are lightly browned, 3-4 minutes. Add kale, 2 Tbsp. water, half the Parmesan (reserve remaining to top vegetables), ½ tsp. salt, and ¼ tsp. pepper. Cover pan and cook until kale wilts, 2-4 minutes. Remove from burner.
Finish the Vegetables and Chicken
Transfer vegetables into prepared casserole dish and top with croutons and remaining Parmesan. Drizzle ½ tsp. olive oil on top. Place next to chicken on baking sheet, and bake until Parmesan is lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. While chicken cooks, make fig butter.
Make the Fig Butter
In a mixing bowl, combine butter and fig preserves.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!