Home » Weeknight Meals » Pesto Pasta, Sauteéd Kale and Pan Fried Chicken Breast

Pesto Pasta, Sauteéd Kale and Pan Fried Chicken Breast

My mom has recently come into town so it is nice to cook for her as well as my husband.  I grew up eating dinners that my mother made me, so I loved cooking for her instead.  We had originally planned to make something else, so this was something I pulled together based on ingredients we had in our kitchen, and it turned out to be amazing!  Super simple, and super yummy…you know these are my favorite type of meals.  Follow these easy steps to duplicate this in your own kitchen!

Pan-fried Chicken, with Sauteéd Kale and Pesto Pasta

Pan-fried Chicken, with Sauteéd Kale and Pesto Pasta

Rather then tell say what order I made things in, I’m going to provide all the recipes, and then you just make them in whatever order you feel is best.

Pan Fried Chicken Breast

3c panko breadcrumbs
2c flour
1 egg
3 tbsp water
2 chicken breasts
Italian seasoning
Dried basil seasoning
onion powder
garlic powder
olive oil

1. Using a meat pounder (or a metal can), pound the chicken breast until it is approximately 1/2 inch thick.  Cut each chicken breast in half, so you have four smaller pieces.  Preheat oven to 350 degrees.

2. Organize three bowls for coating the chicken: the first bowl should have flour in it, the second bowl should have the scrambled egg and water mixture, and the third bowl should have the panko bread crumbs.

3. After the chicken has been pounded, season the chicken on both sides with salt, pepper, onion powder and garlic powder.  After the chicken is seasoned, ensure both sides of the chicken are coated in the flour, then the egg mixture, and finally the panko breadcrumbs.

4. Once the chicken is coated, place in a lightly oiled pan on medium-high heat.  Cook on each side for approximately 5 minutes.  Once browned on both sides, move to oven safe dish in preheated oven.  Repeat this with each piece of chicken, and place in oven.  Once last piece of chicken has been moved to the oven, continue to cook chicken for additional 15 minutes.

5. Remove from oven and serve.  Enjoy!


Sauteéd Kale

4c sliced prewashed kale
1/2c chicken broth

1. Place kale, chicken broth, and pepper all in a small saucepan, cover saucepan and cook on medium for 15-20 minutes, or until kale is desired softness.

2. Remove lid, and cook for additional 5 minutes, until all liquid has evaporated.


Pesto Pasta

1/2c shredded parmesan cheese (or 1c cubed pesto flavored cheese, I used cheese from Trader Joe’s)
1/2 box uncooked angel hair pasta
1/4c pesto
1 small onion
1/2 red pepper

1. In a medium sized saucepan boil the pasta until al dente.  Prior to draining the pasta, use a coffee mug to reserve 1c of the pasta water.

2. Simultaneously cook onion and pepper in small saucepan on medium heat for approximately 15 min, or until soft and translucent.  Set aside.

3. Once pasta and the onions and mixture are both cooked, add pasta to the same pan as the onion mixture.  Using a pasta spoon gently mix the pasta with the onions and peppers.  Add pesto to the pasta, and continue to mix pasta mixture.  Gradually add the cheese and pasta water, until pasta is the desired creaminess.  Enjoy!


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