Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
INGREDIENTS
1 pound boneless, skinless chicken breasts
3 tablespoons extra-virgin olive oil
1/4 cup walnuts
2 cups fresh parsley
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
Pinch of sea salt (optional)
DIRECTIONS
Step 1. Place each chicken breast on a cutting board and cover with wax paper; pound firmly with a meat mallet to flatten slightly. Slice into thin strips.
Step 2. In a sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the chicken and sauté for 5 minutes on one side. Turn the chicken over and cook for another 5 minutes, until cooked through. Remove the chicken from the pan and set aside.
Step 3. In the bowl of a food processor, place the walnuts, parsley, mustard, lemon juice and the 2 remaining tablespoons of olive oil and process until desired pesto consistency is obtained.
Step 4. Toss the chicken in the pesto, add a pinch of salt if desired, and serve with bean pasta and Sautéed Kale (see below).