May Recipe Of The Month: “
Grilled Pesto Chicken Over Sauteed Kale “
* This meal can be used for Meal 4 for Remedy Recipes* (Any meal after 3pm)
1. Marinate one pound organic, boneless, skinless chicken breast in one container( 7 OZ.) Buitoni Pesto With Basil for 24 hours.
2. Grill for 7-10 minutes.
1. Saute’ 4 cups fresh kale in 2 tbsp extra virgin olive oil and one minced garlic clove for 5 minutes.
Place the pesto chicken over the sauteed kale. Mangiare, Piaccia!