Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham

Ingredients

• 14 ounce water-packed artichoke hearts drained canned
• 1 cup basil leaves packed
• 2 cloves garlic peeled
• 1 cup baked ham diced lean
• 1 pound kale chopped
• 1 tablespoon lemon and herb seasoning salt-free
• 0.5 cup chicken broth as needed reduced-sodium
• 0.5 cup chicken broth reduced-sodium
• 15 ounce pink beans rinsed drained canned
• 2 tablespoons olive oil 
• 2 teaspoons olive oil 
• 2 tablespoons pecorino cheese grated
• 4 servings salt and pepper black freshly ground
• 16 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• blender

Directions

1. Watch how to make this recipe.
2. Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning.
3. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
4. 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.
5. Transfer chicken to a serving platter and top with pesto.
6. Heat oil in a large skillet over medium heat.
7. Add ham and cook 2 minutes, until golden brown.
8. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender. Season, to taste, with salt and black pepper.
9. Serve kale alongside chicken.