Monday, August 6, 2012
Something Easy, Healthy and Delicious!
An easy, fresh and healthy weekday meal is just a short time away! Whip up the pesto in your food processor, saute the chicken, throw together a salad and a veggie and voila! Dinner served. A nice way to get your veggies in, this pesto packs a punch with loads of nutrient-rich spinach, bright flavors from lemon, garlic and Parmesan. Great with pasta too. If you don’t have pine nuts, walnuts are easily substituted.
4 boneless chicken breasts, about 6-oz. each
3 c. lightly packed baby spinach leaves
¼ c. pine nuts, toasted
2 cloves garlic, smashed
2 tbsp. fresh lemon juice
1 to 2 tsp. grated lemon peel
1/3 c. olive oil
Salt and freshly ground black pepper
1/3 c. freshly grated Parmesan
Heat a large skillet on medium high heat. Lightly oil the pan. Sprinkle the chicken with salt and pepper. Cook the chicken until the juices run clear, 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. Transfer the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
Spread the about two tablespoons pesto over each piece of chicken and serve. Refrigerate remaining pesto for use later in the week, toss with pasta for dinner to accompany chicken or freeze in an ice cube tray and transfer to an airtight container for long term storage (about 1 month).