Chicken in creamy pesto

Ingredients:

• 1 cup fresh basil leaves
• 1 tbsp. grated parmesan
• 3 tablespoons of pine nuts
• 4 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil for pesto + 2 tbsp for chicken
• 4 chicken breast fillets
• 4 tablespoons salted butter
• 1 small red onion, thinly sliced
• 2 bunches rainbow chard, stems trimmed, leaves torn
• Juice of 1 lemon
• 1.5 cups heavy cream
• 1 cup mixed yellow and red cherry tomatoes, halved

Preparation:

1. Pesto sauce: In the bowl of a food processor fitted with a metal blade, place the basil, Parmesan, pine nuts, half the garlic, salt, and black pepper and pulse until smooth. With the food processor running, add 1/3 cup olive oil and pulse until the sauce is smooth. Set aside.
2. Chicken breasts: Cut the chicken breast fillets in half lengthwise to make 8 thin slices. Season with salt and pepper on both sides.
3. In a large cast-iron skillet, heat 1 tablespoon each of butter and olive oil over medium-high heat. Add half the chicken breasts and cook until cooked through, 3–4 minutes per side. Transfer to a plate. Cook the remaining chicken in the same manner.
4. ChardReduce heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining chopped garlic. Cook, stirring frequently, for 1 to 2 minutes. Add the chard and cook, stirring, until slightly wilted, about 1 minute. Add the lemon juice and toss for another 30 seconds. Transfer to a plate.
5. Creamy pesto sauceAdd the cream to the same pan (do not wash) and heat for 1 minute. Stir in about 1/3 cup pesto and return the chicken to the pan. Bring to a boil and let thicken, then simmer for 1–2 minutes. Store any remaining pesto in a tightly sealed container in the refrigerator for up to 5 days.
6. Place a layer of Swiss chard on a large platter. Top with chicken breasts and drizzle with sauce. Serve with cherry tomatoes.