Cashew-Kale-Tarragon Pesto Stuffed Chicken

Cashew-Kale-Tarragon Pesto Stuffed Chicken

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. 

Fold the remaining chicken piece over to create a “sammie” of sorts, or a “stuffed” chicken breast.