Grilled Chicken with Spinach and Pine Nut Pesto

TOTAL TIME: 23 min
Prep: 15 min
Inactive Prep: --
Cook: 8 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 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 freshly ground black pepper
  • 1/3 cup freshly grated Parmesan
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Directions

Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

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  • on March 24, 2012

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    This is soooooo easy to make and keep in the freeze/fridge for later use! The only thing I do differently is use about 1/2 of the lemon juice and peel that the recipe calls for. (It's just too lemony for me! I also sometimes grill my chicken, shred it in the pan, and cook some pasta. Then I put the pasta, pesto, chicken, and a bit of pasta water together. Let it simmer for a bit to thicken, and it makes for a bit of a heartier dish...

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