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Chicken With Spinach and Pine Nut Pesto


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  • 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
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Step 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

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