Shelly's Recipe

CHICKEN WITH SPINACH AND PINE NUT PESTO

Category: Chicken

2 boneless chicken breasts

Pesto
2 cups lightly packed baby spinach leaves (about 2 oz)
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 freshly ground black pepper
1/3 cup freshly grated Parmesan

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

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

Transfer rest of spinach mixture to a medium bowl. Stir in Parmesan cheese. Season pesto with salt and pepper, to taste. Spread pesto over each piece of chicken and serve.