Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
4 (4-ounce) boneless skinless chicken breast halves |
salt and freshly ground black pepper |
1 tablespoon salt-free lemon and herb seasoning |
1 (14-ounce) can water-packed artichoke hearts, drained |
1 packed cup basil leaves |
2 cloves garlic, peeled |
1/2 cup reduced-sodium chicken broth, or more as needed |
2 tablespoons olive oil |
2 tablespoons grated pecorino romano or parmesan |
2 teaspoons olive oil |
1 cup diced lean baked ham |
1 pound kale, chopped |
1 (15-ounce) can pink beans, rinsed and drained |
1/2 cup reduced-sodium chicken broth |
salt and freshly ground black pepper |
Directions:
1. For the Braised Kale:
2. Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
3. Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.
4. To make kale:
5. Heat oil in a large skillet over medium heat. Add ham and cook 2 minutes, until golden brown. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender. Season, to taste, with salt and black pepper. Serve kale alongside chicken.
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