Grilled Chicken With Spinach And Pine Nut Pesto

• 2 boneless chicken breasts
• 2 c. lightly packed baby spinach leaves (about 2 ounces)
• 1/4 c. pine nuts, toasted
• 2 tbsp fresh lemon juice
• 1-2 tsp grated lemon peel
• 1/3 c. plus 2 tsp olive oil
• Salt and freshly ground black pepper
• 1/3 c. freshly grated Parmesan

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

chicken breasts, baby spinach, pine nuts, lemon juice, lemon peel, olive oil, salt, freshly grated parmesan

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-with-spinach-and-pine-nut-pesto-1237023 (may not work)