Pan-seared and Roasted Chicken Breasts with Kale Pesto

Per usual, my friends and I had girls night. For the past few weeks we’ve been going out to eat but this week, I invited them over to my place for a hearty dinner. This week has been an awful week for me 😦  Do you remember that butt/glute pain? Well it came back with a vengeance this weekend at Sam’s competition. As I watched all the athletes pour their hearts out on the floor, I was sidelined. It’s been on and off for the past month, and I can’t seem to shake the pain. Thus, I decided to take a full week off — yes, I know.. A FULL WEEK.. SAY WHAT!? Anyway, it’s officially been 1 week today, and it feels good. I can barely feel it, but I’m going to rest it for the rest of the week to make sure. And trust me when I say, I have been MIS-IBBB-ERALLLEEEE! No joke either. I’ve been eating like cow, a cute cow though. Anyway, on to the recipe!
[Note: I used the Le Creuset skillet, so increase the heat if you’re not using cast iron!]

Oh yeah! Check that piece ouuuuutt! 

What you’ll need: 
5 skinless, boneless chicken breasts
a box of baby bella mushrooms (you know, the ones that come in the wrapped box in the produce section?)
1/2 of a medium tomato, diced
bunch of parsley
1 very small yellow onion, diced
3 gloves of garlic, minced
Butter (Quanity of butter is up to you, I used a little nub for flavor)
2 tbsp. of Italian seasoning
Salt and pepper to taste
A small amount of chicken broth.. like 1/4 a cup?

For kale pesto, I followed Laura in the Kitchen’s recipe with the exception that I used almonds instead of walnuts and orange juice instead of lemon — gots to work with what I have on hand! SO FABULOUS.

How you’ll do it: 
1) Preheat oven to 325 degrees.
2) Heat butter in the skillet to medium on the stove. While that heats up, season chicken with Italian seasoning, salt and pepppeee!
3) Once the butter is melted and is bubbling like Hades pot, place the chicken in the skillet and let those babies sear up! About 3-5 minutes on each side. You BE THE JUDGE!
4) Okay, once both sides are seared, lower heat to medium-low and add onions, garlic, tomatoes, and mushrooms. Add salt and pepper and let cook for about 3 minutes so all the flavors meld together.. mmmm.. MELLD.
5) Once the veggies look all cooked down, turn the stove off, spread the bunch of parsley on top and put that sucker in the oven. 1 HOUR.
6) About 30 minutes of the way through, add the chicken broth to add flavor and deglaze all the crispies at the bottom of the pan. That’s gold right there people.
7) Take that baby out once the timer goes off. Put that on the dinner table and listen to the “oohs” and “aahs.” I paired this with roasted butternut squash and carrots AND roasted potatoes and mushrooms with parsley and parmesan cheese. BOOM baby.

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