KALE PESTO CHICKEN BREASTS

Kale Pesto Chicken Breasts image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

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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

Steps:

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.