Grilled Chicken With Spinach And Pine Nut Pesto |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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It is so easy to make pesto, yet it looks so fancy. All you need is a food processor. This pesto is so freakin' good. It's lemony. It's nutty. I make this dish once a week. Ingredients:
4 boneless chicken breasts |
2 cups lightly packed baby spinach leaves (about 2 ounces) |
1/4 cup pine nuts, toasted |
2 tablespoons fresh lemon juice |
1 to 2 teaspoons grated lemon peel |
1/3 cup plus 2 teaspoons olive oil |
salt and black pepper |
2/3 cup grated parmesan |
Directions:
1. Heat a grill pan on medium high heat.
2. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper.
3. Grill the chicken until cooked through, about 5 minutes per side.
4. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
5. Lightly pulse.
6. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
7. Add salt and pulse.
8. Transfer the spinach mixture to a medium bowl.
9. Stir in the Parmesan.
10. Season the pesto with salt and pepper, to taste.
11. Spread the pesto over each piece of chicken and serve.
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