Crispy Chicken Breasts with Lemon & Capers

Jay was here for dinner tonight, even though it's not Sunday. We thought we'd share the first meal on our new dining room table with him. The chicken breasts were good, although I ended up with way too many breadcrumbs.

I'm experimenting with ways to cook sweet potatoes in the oven that will result in a crispy-ish exterior and a creamy interior. These were good (cut into thin rounds instead of wedges), but the oven heat wasn't high enough. After I turned up the heat, some got a little too crispy. My next experiment will be with wedges in a generous amount of oil in a cast iron pan.

I loved the kale this way. Who would have thought that kale would be delicious raw. Only change I'll make next time is to go easy on the cheese. I bought Greek dry ricotta instead of Italian ricotta salata - I don't know if the Greek version is saltier than the Italian version, but it made the salad a bit on the salty side.