There I go again with my mouthfully rich and wordy recipe titles. Perhaps I’m losing my creativity – my touch – or perhaps it’s simply growing. Perhaps, maybe I’m growing…

The oh so delicious Kale Butta’ we’ve enjoyed in the past has been calling my name again, as of late.

It’s simple and so very delicious.
But I needed a little twist.

Cashews and the creamy goodness they provide, along with the sweet hints from tarragon seemed to fit the bill this time.
And, to add a little color, red pepper was involved.
For the protein-packed importance of the meal, chicken played a fine role.

With the colors on the plate, it almost seemed as though Christmas came once again.

However, I am sorely disappointed and rather embarrassed at these photos…
the finished product tasted beautiful. The photos at night simply are not doing me – or the chicken – any justice!

Cashew – Kale – Tarragon Pesto Stuffed Chicken
Serves 2

1 bunch kale, washed and “stripped**) **this simply means removing the leaves from the tough stems
1/2 cup cashews (raw)
1/4 cup fresh tarragon
1-2 tsp. sea salt
2 large boneless, skinless chicken breasts
juice of 1/2 lemon
sea salt and pepper
1 roasted red bell pepper, halved (or even quartered)
2 medium parsnips, shredded
1 Tbs. Kerrygold Irish butter
1 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar (optional)
feta cheese (optional)

Preheat the oven to 425 degrees.
Steam the kale over boiling water until bright green and soft, 3-5 minutes. Transfer to a large food processor, with the cashews, tarragon and sea salt. Process until smooth. Add additional steaming water 1-2 tablespoons at a time for a smoother texture, OR, better yet, a touch of olive oil. Set aside.

Butterfly each chicken breast and layer with the tarragon pesto, red pepper, and pesto again. Reserve any extra pesto and pepper for plate and consuming alongside the main meal. Fold the remaining chicken piece over to create a “sammie” of sorts, or a “stuffed” chicken breast.

Drizzle with lemon juice and salt and pepper.
Place in a glass baking dish and cover with foil, baking for about 35-40 minutes, until chicken is cooked through. 
While the chicken is baking, shred the parsnips and sauté with butter (or oil for a dairy free version – even coconut oil would work okay here).

Once all things are done cooking, plate and drizzle with olive oil, vinegar, and even a bit of feta, if so desired, serving the chicken alongside the parsnip perfection.