Recipe – Grilled Chicken With Spinach Pesto

February 4, 2009 at 7:55 pm 1 comment

The past few nights I’ve been working a bit later than I’d like to be. This fact usually means we do very quick things for dinner, like pre-made soups, leftovers worked into something new and different or meals that I can pick up on my way in from the office. Even though I knew I was in for a longer day, I’d have none of that tonight. Since I had leftover fresh spinach from Souper Sunday’s Creamy Chicken Florentine, I opted for a twist on a traditional Basil and Pine Nut Pesto.

Grilled Chicken with Spinach and Pine Nut Pesto

We did our spinach pesto over a grilled chicken and paired it with balsamic marinated asparagus spears and fresh Roma tomatoes seasoned with salt and pepper. Here’s how you do it.

Ingredients:

  • 2 boneless chicken breasts
  • 2 cups fresh spinach leaves
  • 1/4 cup pine nuts, toasted
  • 1/2 fresh lemon squeezed
  • 2 teaspoons grated lemon peel
  • 1/3 cup olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons garlic salt
  • 2 cloves of garlic, peeled
  • 1/3 cup freshly grated Parmesan

Pine Nuts, Spinach, Black Pepper and Kosher Salt

Preparation:

1. Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper and some garlic salt. Grill the chicken until cooked through, about 5 minutes per side. Grill asparagus that has marinated in balsamic vinegar, salt and pepper on separate portion of the pan. Turn asparagus at the same time you turn the chicken. Remove after about 6 to 8 minutes. It should cook a little faster than the chicken. Just set it aside to cool.

2. While you’re grilling, combine the spinach, pine nuts, lemon juice, and lemon peel in a food processor. Lightly pulse. Pause occasionally to gradually add the 1/3 cup of the oil, blending until the mixture is creamy.

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

4. Spread the pesto over each piece of chicken and serve.

It’s awesome and super fast (like 15 minutes fast). I don’t think I’ve made something recently that Vita has enjoyed so much. She was raving about the spinach pesto and found herself looking for things to put it on after the chicken and tomatoes were gone. Enjoy!

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1 Comment Add your own

  • 1. Trase  |  February 5, 2009 at 11:40 am

    I love how vibrantly green your pesto is! It just goes to show it’s worth it to make and eat it fresh. I’ve frozen it before and it just goes to that dull green, like when you buy it at the store.

    Reply

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