| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup fresh basil leaves
- 1 cup grated Parmesan cheese
- 3 tablespoons pine nuts
- 4 cloves garlic, sliced
- 1/3 cup extra-virgin olive oil, for pesto, plus 2 tablespoons, for chicken
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 4 tablespoons salted butter
- 1 small red onion, sliced
- 2 bunches rainbow chard, leaves torn, thick, bottom half of stalks discarded
- 1 lemon, juiced
- 1 1/2 cups heavy cream
- 1 cup mixed yellow and red cherry tomatoes, halved
Instructions
- In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
- Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
- Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
- Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
- Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
- Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 770 |
| Total Fat | 55 g |
| Saturated Fat | 25 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 56 g |
| Cholesterol | 237 mg |
| Sodium | 1174 mg |
Reviews
Family really enjoyed this. Great flavor in the pesto.
We really liked this. Was delicious and easy even on a weeknight. Kids and husband liked.
Super simple and really yummy! Added a bit more pesto to the sauce and added S&P to the onions and chard while cooking. Served over quinoa. Delicious!
Easy week night meal.
Great recipe anything with pesto is yum!!! To the lady complaining about people substituting ingredients like store bought pesto, yes home made is better but Ree gives us great recipes and she is a Queen of substituting ingredients like store bought pesto! To each their own! Love the different ideas that makes it your own
This recipe is flawless!!! My favorite meal!
I served this dish over fettuccine and it was a huge hit with my family. We will make it again for sure!
I am amazed that people can review a recipe they don’t really make. Substituting what the dish sits on (the chard) is one thing, but substituting evaporated milk for cream, being too cheap to buy some pine nuts (go to Trader Joe’s) – using jarred pesto (there is a difference), how can you accurately review it? Two stars only are for the critics who clained to make the recipe, but actually did not. I will definitely try it as listed. For now I will give it five stars.
Lol, agree Sportster9. And it doesn’t even call for Kale. Looks good and low carb to boot!
Looking at other reviews, I’m dumbfounded. How can you substitute half the ingredients, change out a main ingredient, then give it three stars because it lacks flavor? You didn’t make it.
Neither did I, Lol, but I will.
Neither did I, Lol, but I will.