Grilled Chicken With Spinach And Pine Nut Pesto

1. 1

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

2. 2

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

3. 3

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

4. 4

   Spread the pesto over each piece of chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.