Food Network: Grilled Chicken with Spinach and Pine Nut Pesto

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Grilled Chicken with Spinach and Pine Nut Pesto
Recipe courtesy Giada De Laurentiis

Ingredients
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 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Instructions
Heat a grill pan on medium high heat. Lightly oil the

grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until
cooked through, about 5 minutes per side.

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

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

Spread the pesto over each piece of chicken and serve.