Chicken with Roasted Peppers, Goat Cheese and Pesto with Balsamic Reduction & Kale Chips

4 chicken breasts (skinless, boneless)
2 tbsp olive oil
salt and pepper
8 oz Montchevre goat cheese
8 slices roasted red peppers
Pesto – a few drops goes a long way
½ cup balsamic vinegar
kale chips (recipe to follow)

Preheat the oven to 350˚. Heat the olive oil in a large skillet until hot. Season the chicken breasts with salt and pepper on both sides and sear until golden brown and almost cooked through – about 6 minutes per side. Place the chicken on a foil-lined baking sheet and top evening with goat cheese and roasted peppers. Cook in your oven for a few minutes (this really depends on your oven – my nuclear reactor takes about 3 minutes to cook everything) – until the chicken is cooked through and the goat cheese and peppers are warm.

While the chicken is cooking, add the vinegar to the skillet and reduce to a few tablespoons, scraping the brown bits off the bottom. The vinegar should turn dense and syrupy.

Plate each chicken breast and drizzle a little pesto and balsamic reduction around each. Top with kale chips.

Kale Chips
Adapted from Roasted Kale Chips with Parmigiano-Reggiano from Whole Foods

½ bunch kale

½ tbsp olive oil

¼ tsp chili powder
1/8 tsp kosher salt

Preheat your oven to 350˚. Line a baking sheet with parchment paper. Discard tough stems from kale and trim large leaves to about 2 inches (small leaves can be left whole). Toss with oil, chili powder and salt in large bowl and lay on baking sheet in a single layer. Bake for about 10 minutes – the edges should just turn brown.