Using LG’s range/cooktop, chicken breasts are seared until juicy, then topped with a kale pesto with herbs.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 garlic clove
- ¼ cup sliced almonds, toasted
- 3 cups packed baby kale leaves
- 2 cups packed fresh basil leaves, plus small and torn leaves for garnish
- 2 cups packed fresh basil leaves, plus small and torn leaves for garnish
- ½ cup plus 2 tablespoons extra-virgin olive oil
- ¼ cup freshly grated Parmigiano Reggiano cheese
- Kosher salt and freshly ground black pepper
- 4 (5-ounce) boneless, skinless chicken breast cutlets
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 548 |
| Total Fat | 43 g |
| Saturated Fat | 7 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 37 g |
| Cholesterol | 110 mg |
| Sodium | 511 mg |