Time: 25 min.
Complexity: easily
Servings: 4

Grill chicken breasts or fry them in a grill pan and serve them with a spinach, pine nut, and Parmesan pesto sauce. This sauce is smoother and milder than traditional Italian basil pesto. It also makes a great green garnish for chicken. Make enough pesto for two meals and freeze half of it, so you can simply grill the chicken and defrost the sauce next time. All you need to do is stir in some grated Parmesan.

Ingredients:

• 2 boneless chicken breasts
• 2 cups spinach (about 30 g)
• 1/4 cup toasted pine nuts
• 2 tablespoons lemon juice
• 1 - 2 tsp. grated lemon zest
• 1/3 cup plus 2 tsp olive oil
• 1/3 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, pine nuts, lemon juice, Parmesan cheese, pesto sauce, spinach

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Preparation:

Step 1
• Heat a grill pan over medium-high heat. Lightly oil the pan. Season the chicken breasts with salt and pepper. Grill them until cooked through, about 5 minutes per side.
Step 2
• In a food processor, combine the spinach, pine nuts, lemon juice, and zest. Puree, gradually adding 1/3 cup olive oil, until creamy. Season with salt and stir. Place half of the pesto mixture in an ice cube tray and freeze for later use.
Step 3
• Transfer the remaining pasta to a medium bowl. Stir in the Parmesan cheese. Season with salt and pepper to taste. Spread the pesto over the chicken breasts and serve.
  
  This dish will be refreshed with the aroma of Sauvignon Blanc wine.

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