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 the 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
Place the chicken breasts between two pieces of plastic wrap and pound thin.
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.
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.
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.
Top each chicken breast with a nice dollop of the kale pesto.
*this is my original recipe*