11Ingredients
640Calories
35Minutes

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 egg (lightly beaten)
  • 1 bunch kale (thick end of stems removed)
  • 1/4 cup pecorino romano (grated)
  • 4 cloves garlic
  • 1/3 cup unsalted almonds
  • 1/4 cup olive oil

Directions

  1. Place the chicken breasts between two pieces of plastic wrap and pound thin.
  2. Coat the chicken first in the egg then into the cornmeal seasoned with the garlic powder, salt and pepper. Heat a saute pan over medium/ medium high heat, add enough olive oil to coat the bottom and cook the chicken on each side until golden and the chicken is cooked through.
  3. For the pesto add the kale, cheese, garlic and almonds into a food processor. Pulse a few times to begin to break the ingredients down. With the machine on, drizzle in enough olive oil to just make it come together. Taste, season with salt and pepper.
  4. This is a decent sized batch so place into a mason jar and top with a little extra olive oil to keep the extra in the fridge.
  5. Top each chicken breast with a nice dollop of the kale pesto.
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NutritionView more

640Calories
Sodium43%DV1030mg
Fat49%DV32g
Protein100%DV51g
Carbs13%DV39g
Fiber28%DV7g

PER SERVING *

Calories640Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat7g35%
Trans Fat
Cholesterol175mg58%
Sodium1030mg43%
Potassium1390mg40%
Protein51g100%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber7g28%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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