CHICKEN AND KALE WITH HERB DUMPLINGS

4 boneless, skinless chicken breast halves
3 tablespoons olive oil, divided use
1 clove garlic, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon
4 cups chicken stock
1 cup water
2 large bunches fresh kale, coarsely chopped, spines removed
2 cups biscuit mix
2/3 cup milk
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 teaspoon chopped marjoram
1 cup peeled and chopped tomatoes
thin lemon slices

Pound chicken breasts to 3/4-inch thickness and place in baking dish. Coat with 2 tablespoons olive oil and sprinkle with garlic, salt and pepper.

Place in 350 degree F. oven and bake about 30 minutes or until juices run clear.

In large Dutch oven, place remaining 1 tablespoon olive oil; add bacon and fry until crisp; remove bacon from pan.

Add chicken stock and water and bring to a boil. Add chopped kale and cook until tender, about 5 minutes; remove from pan. Bring stock back to roaring boil.

In large bowl, mix together biscuit mix, milk, rosemary, thyme and marjoram. Divide mixture into 8 pieces and drop into boiling stock. Let boil until dumplings float to top, about 5 minutes. Remove dumplings to platter.

Return stock to low heat and add kale and tomatoes to pot.

TO SERVE:
Ladle kale and tomatoes over dumplings. Slice chicken breasts diagonally into 6 pieces and arrange over kale. Crumble bacon and sprinkle on top.

Makes 4 servings
From: Debby Moore, Kenova, WV - 2007 Finalist, National Chicken Contest
Source: National Chicken Council and Poultry and Egg Association