Grilled Chicken With Spinach and Pine Nut Pesto

cooking freak in California's Note:

A healthy recipe without any boundaries on the flavor. If you dont find pine nuts you can substitute it with peanuts and also add about 2 cloves of garlic. You can put half the pesto in an ice tray and freeze it for future use.

• Total Time: 31 mins
• Prep Time: 8 mins
• Cook Time: 23 mins

Ingredients:

Servings: 4

• 2 boneless chicken breasts
• 2 cups baby spinach
• ½ cup pine nuts , roasted lightly
• 2 tablespoons lemon juice
• 1 -2 teaspoon grated lemon peel
• 1⁄3; cup olive oil
• 1 teaspoon olive oil
• 1⁄3; cup parmesan cheese
• salt and pepper

Directions:

1. Heat a grill pan on high heat.
2. Lightly oil the pan, sprinkle the chicken with salt and pepper and grill the chicken for 10 mins , 5 mins for each side.
3. Combine spinach, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse.
4. With the machine running gradually add the 1/3 cup oil blending until the mixture is creamy.Add salt and pulse.
5. Take the spinach into a small mixing bowl, add the Parmesan and mix well.Season the pesto with salt and pepper.
6. Spread it over the grilled chicken and serve.