| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- To make kale: 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 639 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 13 g |
| Sugar | 5 g |
| Protein | 53 g |
| Cholesterol | 121 mg |
| Sodium | 1341 mg |
| Serving Size | 1 of 4 servings |
| Calories | 639 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 13 g |
| Sugar | 5 g |
| Protein | 53 g |
| Cholesterol | 121 mg |
| Sodium | 1341 mg |
Reviews
Once I finished the pesto and tasted it, it was a little metallic tasting and I didn’t like the idea of pouring room temperature sauce over the chicken. So when the chicken was cooked, I poured the pesto into the same pan and cooked it for about a minute and then added the chicken back into the sauce and simmered for a couple minutes, and it turned out delish! The kale is perfect as written.
There’s too much meat in this recipe. I substituted spaghetti squash for the chicken, and put the pesto over that. Plus, I added nuts to the pesto and left the chicken broth out, then used Safflower oil for liquid. (you could put the pesto over cauliflower too I added some of the water from the artichokes to thin it out a bit and reduce the amount of oil I needed. I left the ham in with the kale, but took the chicken broth out and steamed the kale in water with some lemon juice. The dinner was a good idea to build on and alter.
I loved this recipe. The pesto was alright but missing something in my opinion, so I added more garlic and lemon juice and then it was perfect!! The kale side is perfect as is.
If you are having trouble finding pink beans, they are in the Mexican canned food section at the grocery store.
I saw the episode on tv. It looked fast so i tried it. It was! My husband loves spinach artichoke dip so I thought he would love the artichoke pesto. So good, and healthier made with chicken broth and only a couple tbsp oil. I didn’t know what pink beans were so I just bought navy beans and the greens were delicious too. I never tried Kale before but I love it, the ham gives it a really tasty salty flavor. I mixed some sour cream with the leftover pesto sauce and broiled it with a little shredded cheese on top and used it as a dip for tortilla chips the next day. Yum!
I really liked this it was delicous. My husband who is very picky really liked it even thou he thought what the heck is KALE, he tried it and actually said this isnt bad, pretty good after all!
The pesto was good but I did add 4 cloves of garlic and some pine nuts and extra cheese my boy helped with the oil so he made it and it was great.
I made only the second part of this recipe–the braised kale–as a main dish and it is phenomenal. I substituted brown lentils for the pink beans. The chicken broth and the ham give a very nice flavour to the dish. It’s something that I’ll make again and have already passed along the recipe!
The juices of the ham really flavors the kale perfectly!! What a GREAT Recipe and so healthy with loads of antioxidents! I emailed this to all my friends and family, whom all loved it as well! The pesto is also very tasty! Thanks Robin Miller!
I never heard of or ate kale before I seen this episode & decided to make it. I loved the KALE RECIPE!!! although I did not make the chicken I made pork chops instead.
Easy dish if I can make it anyone can. Family couldn’t get past the “Exorcist-like” pesto. Also, if you don’t know pesto is served cold — YUK!