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Kale pesto chicken breasts recipe

Kale pesto chicken breasts recipe

By Pavel Pavlov
10’ Prep time
10’ Cook time
20’ Total time
548 Calories
4 Serving
Pavel Pavlov 0 Followers

Step by Step

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Step 1

1. Pulse the garlic and almonds in a food processor until finely chopped. Add the kale leaves and pulse until chopped. Add the basil leaves and pulse until finely chopped. With the machine running, add ½ cup oil in a steady stream. Scrape the sides of the bowl. Pulse in the cheese. Season to taste with salt and pepper. Divide among serving plates. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 2 pieces to the skillet. Cook, turning once, until browned and just cooked through, about 5 minutes. Transfer to the serving plates. Repeat with the remaining oil and chicken. 3. Garnish with the basil and serve.

Ingredient

  • Clove
    Clove
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Packed fresh basil leaves
    Packed fresh basil leaves
  • Packed baby kale leaves
    Packed baby kale leaves

Nutrition Facts

View nutrition facts
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