GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO 2 boneless chicken breasts Salt and ground pepper, to taste 2 cups baby spinach leaves 1/4 cup pine nuts, toasted 2 tbs lemon juice 2 tsp grated lemon peel 1/3 cup + 2 tsp olive oil 1/3 cup grated Parmesan Heat a grill pan. Lightly oil pan. Sprinkle chicken with salt and pepper. Grill chicken until cooked through 5 min. per side. Combine spinach, nuts, juice and peel in food processor. Lightly pulse. Gradually add 1/3 cup oil, blending until mixture is creamy. Add a pinch of salt and pulse. Put half of pesto into ice cube trays and store in freezer for future use. Transfer remaining pesto to a bowl. Stir in Parmesan. Season with salt and pepper, to taste. Spread pesto over each piece of chicken and serve. NOT SURE OF HOW MANY SERVINGS THIS MAKES.
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