September 27, 2013
Cornmeal crusted chicken with kale pesto from LeMoine Family Kitchen is a quick and easy weeknight meal. Chicken breasts are pounded thin before being coated in cornmeal and fried in olive oil. The kale pesto is a great way to add an extra boost of vegetables to this meal and cuts the richness of the chicken.
Cornmeal Crusted Chicken with Kale Pesto
Ingredients:
For chicken:
1 1/2 lbs boneless skinless chicken breasts
1 1/2 lbs boneless skinless chicken breasts
1 cup cornmeal
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
1 egg, lightly beaten
For pesto:
1 bunch of kale, thick end of stems removed
1/4 cup grated pecorino romano
4 cloves garlic
1/3 cup unsalted almonds
approx 1/4 cup olive oil
For recipe instructions, click here.
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