Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham

• 2 teaspoons olive oil
• 4 (4-ounce) boneless skinless chicken breast halves
• Salt and freshly ground black pepper
• 1 tablespoon salt-free lemon and herb seasoning
• 1 (14-ounce) can water-packed artichoke hearts, drained
• 1 packed cup basil leaves
• 2 cloves garlic, peeled
• 1/2 cup reduced-sodium chicken broth, or more as needed
• 2 tablespoons olive oil
• 2 tablespoons grated Pecorino Romano or Parmesan
• 2 teaspoons olive oil
• 1 cup diced lean baked ham
• 1 pound kale, chopped
• 1 (15-ounce) can pink beans, rinsed and drained
• 1/2 cup reduced-sodium chicken broth
• Salt and freshly ground black pepper

1. Heat oil in a large skillet over medium heat.
2. Season chicken all over with salt and black pepper.
3. Season with lemon and herb seasoning.
4. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
5. Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese.
6. Process until smooth, adding more broth, if necessary, to create a thick sauce.
7. Transfer chicken to a serving platter and top with pesto.
8. Heat oil in a large skillet over medium heat.
9. Add ham and cook 2 minutes, until golden brown.
10. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender.
11. Season, to taste, with salt and black pepper.
12. Serve kale alongside chicken.

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Taken from www.foodnetwork.com/recipes/robin-miller/chicken-with-artichoke-pesto-and-braised-kale-with-pink-beans-and-ham-recipe.html (may not work)