2) Season chicken all over with salt and black pepper. Season with lemon and herb seasoning.
3) Place in hot pan and cook 3-4 minutes per side, until cooked through.
4) Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 120ml chicken stock, oil and cheese. Process until smooth, adding more stock, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.
5) To make the kale, heat oil in a large skillet over medium heat. Add ham and cook for 2 minutes, until golden brown. Add kale, beans and stock, cover and steam 5 minutes, until kale is tender. Season, to taste, with salt and black pepper.
Serve kale alongside chicken.