Grilled Chicken With Spinach And Pine Nut Pesto

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 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 -2 teaspoon grated lemon peel
• 1/3 cup olive oil, plus
• 2 teaspoons olive oil
• salt & freshly ground black pepper
• 1/3 cup freshly grated parmesan cheese

Recipe

• 1 heat a grill pan on medium high heat.
• 2 lightly oil the grill pan.
• 3 sprinkle the chicken with salt and pepper.
• 4 grill the chicken until cooked through, about 5 minutes per side.
• 5 combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
• 6 lightly pulse.
• 7 with the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
• 8 add salt and pulse.
• 9 put half of the pesto into ice cube trays and store in the freezer for future use.
• 10 transfer the rest of the spinach mixture to a medium bowl.
• 11 stir in the parmesan.
• 12 season the pesto with salt and pepper, to taste.
• 13 spread the pesto over each piece of chicken and serve.