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Seared Herbed Chicken with Tomato Aïoli and Kale

Servings: 4

If you crave juicy, flavorful chicken, this simple method for sear-roasting is for you. The combination of tomatoes, beans, marinated kale, and an easy aïoli, makes an irresistible 30-minute meal.


  • 4 boneless skinless chicken breasts (about 1-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 tsp. chopped fresh thyme
  • 8 oz. baby kale (about 10 lightly packed cups)
  • 4 Tbs. olive oil
  • 2 Tbs. fresh lemon juice
  • 1/2 cup mayonnaise
  • 1 Tbs. Mutti® Double Concentrated Tomato Paste
  • 1/2 cup freshly grated Parmigiano Reggiano, divided
  • 1 garlic clove, minced
  • 14 oz. can Mutti® Cherry Tomatoes, drained
  • 1 cup canned cannellini beans, drained and rinsed
  • 1/2 cup pitted olives, such as Kalamata and Castelvetrano, coarsely chopped


  • Heat the oven to 450°F.
  • Sprinkle the chicken with 1-1/2 tsp. salt, 1/2 tsp. black pepper, and 1 tsp. of the thyme.
  • In a large bowl, toss the kale with 2 Tbs. oil, 1 Tbs. lemon juice, and 1/2 tsp. salt and let sit while you prepare the aioli.
  • For the aïoli, combine the mayonnaise, tomato paste, 1/4 cup of Parmigiano cheese, the garlic, and remaining 1 Tbs. lemon juice in a food processor and process until pureed. Transfer the mixture to a bowl, season with salt and pepper to taste, and add cold water as needed, 1 Tbs. at a time, for desired consistency.
  • Heat a large ovenproof skillet over medium-high heat for 1-1/2 minutes. Add the remaining 2 Tbs. oil and once it’s shimmering hot, add the chicken evenly spaced. Cook, undisturbed, until browned around the edges and a corner easily releases when lifted with a pair of tongs, about 3 minutes. Turn the chicken and remove the pan from the heat. Sprinkle the tomatoes and beans around the sides and transfer the skillet to the oven.
  • Roast the chicken until a thermometer inserted into the thickest part registers 165°F, 5 to 7 minutes. Remove from the oven.
  • Arrange the kale and chicken with the tomatoes and beans on a serving platter. Sprinkle with the olives, the remaining Parmigiano cheese, and thyme. Serve with the aïoli on the side.


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