Creamy Pesto Chicken

Ingredients

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Kale

  Raw

  4 cup, chopped or 268g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Heavy whipping cream

  Fluid

  1 ½ cup, fluid or 357g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ⅓ cup or 83g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Slice chicken breasts in half horizontally to create cutlets. Season both sides with salt and pepper.
2. Heat half of the butter and olive oil in a large skillet over medium-high heat. Cook half of the cutlets for 3-4 minutes per side until cooked through to 165°F. Remove and repeat with remaining cutlets.
3. Reduce heat to medium, add remaining butter and olive oil, then add red onion and garlic. Cook, stirring frequently, for 1-2 minutes.
4. Add the kale and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
5. Without cleaning the skillet, add cream and heat for 1 minute. Stir in the pesto and return chicken to the pan. Simmer and thicken for 1-2 minutes.
6. Serve chicken cutlets over kale, topped with sauce and halved cherry tomatoes.