Pan Seared Chicken Breasts with Artichoke Lemon Pesto

by Karen Lenahan, Small Kitchen Big Taste

How many of us have totally run out of steam when it comes to finding new and exciting ways to cook chicken? I know I have!

Here’s a tip – if you have a method for cooking chicken that is your never-fail, go-to (for me that’s making thin cutlets and pan searing it) – then don’t mess with it! What you should play with are different sauces, pestos, and salsas that you can dress it with. Makes for an easy, super delicious, not to mention healthy way to dress up any dinner that starts with the same base recipe for chicken breasts.

Here is one to add to your repertoire. Other sauces and pestos to try: salsa, basil pesto, kale and walnut pesto, chimichurri and herb sauces, just get creative!!

Pan Seared Chicken Breasts with Artichoke Lemon Pesto

For the pesto:
1 14 oz can artichoke hearts
1 lemon, zested and juiced
1 clove garlic
1/4 C pine nuts
1 T parmigiana cheese
1/4 t crushed red pepper
3-4 large leaves fresh basil
1/4-1/2 C extra virgin olive oil

Combine all ingredients except for the olive oil in a food processor. Pulse about 8-10 or so times, until the mixture begins to form a paste.

Turn the processor on, and drizzle in the olive oil, until you reach the consistency you’d like for your pesto. Less oil will form a thicker pesto, and more will create a more pourable consistency. Check for seasonings, and add any salt, pepper, or crushed red pepper if need be. Set aside while you make the chicken.

For the chicken breasts:
2-3 chicken breasts, sliced in half the horizontally to make thin cutlets (ON SALE until May 16th!! Check your ECM sales flyer!!)
2 Tablespoons extra virgin olive oil
Salt and pepper, to taste

Make the cutlets. Heat a cast iron or heavy bottomed skillet on medium high, with the two tablespoons of olive oil.

Season the chicken with salt and pepper generously. Add to the pan, and cook for 5-7 minutes on each side, or until no longer pink inside. They’ll get nice and brown on the outside, which is exactly what you want. Browned = flavorama.

Spoon the pesto over the chicken breasts. Serve with your favorites side dishes. You will have leftover pesto – so use it in lots of ways! Mix it into pasta, spread it onto toasted baguette, add it to your salads… or eat it with a spoon (not saying I did that or anything). It’s super versatile.

Enjoy!!

Karen Lenahan, born and raised in New Haven and Hamden, has had a food blog, Small Kitchen Big Taste going on three years. She is a passionate foodie, and loves bringing healthy and delicious food to her table, and inspiring you to bring it to yours.