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Ingredients

• 2 cups 1% low-fat milk
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 3 garlic cloves, thinly sliced
• 1 shallot, peeled and sliced
• 1 bay leaf
• 1 pound Yukon gold potatoes, peeled and cut into (1/8-inch-thick) slices
• 1/2 teaspoon all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3/4 cup (3 ounces) shredded white cheddar cheese, divided
• 2 cups cedar wood chips
• 6 thyme sprigs
• 3 rosemary sprigs
• 1 pound chanterelle mushrooms, sliced lengthwise
• 1 center-cut bacon slice, thinly sliced
• 1 tablespoon butter
• 2 cups chopped kale
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Description

Too Cold To Grill? Sauté The Mushrooms And Chicken Instead.

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