Grilled Chicken with Spinach and Pine Nut Pesto
Ingredients
3-4 boneless, skinless chicken breasts
2 cups baby spinach leaves, about 2 ounces
1⁄4 cup pine nuts
2 tablespoons fresh lemon juice
1-2 teaspoons lemon zest
2-3 tablespoons olive oil
Salt and pepper, to taste
1⁄3 cup Parmesan cheese, grated
Instructions
1. Heat grill pan, griddle, or skillet over medium high heat. Lightly oil the pan. Sprinkle chicken with salt and pepper. Cook the chicken until cooked through, about 5 to 10 minutes depending on the thickness of the breasts.
2. Combine the spinach, pine nuts, lemon juice, and zest in a food processor. Lightly pulse. With machine running gradually add 2 to 3 tablespoons of olive oil, blending until the mixture is creamy. Add salt and pepper to taste and pulse. Stir in parmesan.
3. Spread pesto over each piece of chicken and serve.
Comments
I found this Giada De Laurentiis recipe a few years ago and I’ve been making it with great success ever since. It’s a family favorite and a great dish to make when you’re in the mood for pesto but basil season has ended.
Usually I serve this with pasta tossed with sundried tomato pesto, but this time we just tossed the pasta with the spinach pesto with great success. This is a delicious dish that is ridiculously simple to bring together if you’ve got a food processor.
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