Grilled Chiken with Spinach and Pine Nut Pesto
Marty
ingredients
- 2 boneless chicken breasts
- 2 cups lightly packed baby spinach leaves (about 2 ounces)
- 1/4 cup pine nuts, toasted
- 2 TBSP fresh lemon juice
- 1 to 2 tsp grated lemon peel
- 1/3 cup plus 2 tsp olive oil
- salt and pepper to taste
- 1/3 cup freshly grated parmesan cheese
directions
- 1
Saute chicken in lightly oiled pan. Season with salt and pepper (About 5 minutes per side depending on thickness of breast)
- 2
Combine spinach, pine nuts lemon juice and peel in a food processor. Lightly pulse. While running, gradually add 1/3 cup of the oil. blend until creamy. Add salt and pepper. (This can be frozen either in ice cube trays or snack size baggies for future use.) Transfer the rest of the pesto to a bowl and stir in Parmesan.
- 3
Spread pesto over chicken and serve on side.
Source: Mom
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