Pine Nut Gardein

Serves 1 | Prep Time: 15 minutes, Cook Time: 15 minutes

1 cup (250ml) pine nuts, toasted

1 cup (250ml) unbleached all-purpose flour

5 large basil leaves, cut chiffonade style

4 Gardein chicken breasts, thawed

sea salt and freshly ground black pepper

4 tbsp (60ml) canola oil

Lobster mushroom beurre blanc

sea salt

1 tsp (5ml) extra virgin olive oil

2 shallots, minced

1 lb (500g) lobster mushrooms, diced

½ cup (125ml) dry white wine

½ cup (125ml) cashew cream (recipe on page 95)

2 tbsp (30ml) Nutritional yeast flakes

8 tbsp (120ml) Earth Balance spread

juice of 1 lemon

1 tbsp (15ml) minced fresh chives

freshly ground black pepper

Braised kale

sea salt

2 tbsp (30ml) extra virgin olive oil

1½ lb (750g) kale, stems removed, roughly chopped

½ cup (125ml) vegetable stock

freshly ground black pepper

1 tbsp (15ml) Earth Balance spread

1. Preheat the oven to 200°F (100°C). In a food processor, pulse the pine nuts, flour and basil. Transfer to a shallow bowl or plate.
2. Flatten the chicken breasts with a mallet until ½ inch (1cm) thick. Season both sides with salt and pepper to taste, and then press each side into the pine nut dredge.
3. Place a large sauté pan over medium heat. Sprinkle it with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a non-stick effect.
4. Place chicken in the pan and cook until golden brown, about 2 minutes on each side. Remove to a wire rack set over a paper towel-lined baking sheet and put in the oven to keep warm.
5. Place a medium sauté pan over medium heat. Sprinkle it with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. Reduce the heat to low.
6. Add shallots and sauté until translucent, but not browned, about 2 to 3 minutes. Add mushrooms and sauté for 2 minutes. Add wine and cook until reduced by half. Add the cashew cream (see page 95) and continue to cook for 5 minutes, then whisk in the yeast.
7. Remove from the heat. Whisk in the spread 1 tbsp (15ml) at a time, then stir in the lemon juice and chives. Season with salt and pepper to taste.
8. Place a large sauté pan over medium heat. Sprinkle it with a pinch of salt and heat for 1 minute. Add oil and heat for 30 seconds, being careful not to let it smoke.
9. Add the kale and sauté for 3 to 4 minutes, stirring frequently until wilted.
10. Add the stock, season with salt and pepper to taste and cook for 5 minutes.
11. Remove from the heat and stir in the spread. Drain the liquid.
12. Place portions of the kale on each of the 4 serving plates and top with a Gardein breast. Spoon the beurre blanc over the breasts and drizzle a few drops around the edge of each plate. Serve immediately.