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Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham
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
For the Braised Kale:
* 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
* 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
For the Braised Kale:
* 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
Directions
1. 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.
2. 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.
2. 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.
