Cornmeal Crusted Chicken With Kale Pesto Recipe

Name: Cornmeal Crusted Chicken With Kale Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds boneless, skinless chicken breasts, 1 cup cornmeal, 1 teaspoon salt, 1 teaspoon garlic powder, and more.

Yes, Cornmeal Crusted Chicken With Kale Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal Crusted Chicken With Kale Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions