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Looking for a comforting new dinner recipe? Try Jade’s Kale Pesto Cheesy Chicken – a rich, creamy, and herby dish that’s also low histamine! As our Accounts Payable Manager, she’s been loving this dish – it’s the perfect balance of flavour and comfort.
Serves:
4
Prep time:
10 minutes
Cook time:
30 minutes
Ingredients:
For the Kale Pesto
4 cups (268g) kale leaves, stems removed
1 cup (24g) fresh basil
½ tsp sea salt
¾ cup (180ml) extra-virgin olive oil
¼ cup (43g) toasted almonds
1 clove garlic, coarsely chopped
For the rest
½ cup (126g) Kale Pesto
2 boneless, skinless chicken breasts, thickly sliced
Shredded mozzarella cheese, as preferred
Method:
For the Kale Pesto
- Place the kale, basil, salt, oil, almonds, and garlic in a food processor or blender and blend on high until you reach the desired consistency. Add more oil if you prefer a thinner pesto!
- Use ½ cup (126g) for this recipe, and freeze the leftover pesto in silicone ice-cube trays, stored in silicone bags, for up to 6 months.
For the rest
- Preheat the oven to 191°C (375°F).
- Coat the bottom of a medium roasting pan with some of the pesto.
- Place the chicken in the pan and cover it with the remaining pesto. Cover the pan with foil and roast for 20 minutes.
- Remove the chicken from the oven and top it with the shredded mozzarella cheese. Then place the pan back in the oven for 5 minutes.
- Increase the oven temperature to broil and cook until the cheese is bubbling and lightly golden brown, about 1-2 minutes.
- Serve with freshly made mashed potatoes or chips, and seasonal veggies of your choice.
- Enjoy!