Grill chicken breasts or grill in a pan and serve them with spinach, pine nuts and parmesan pesto sauce. Such the sauce is softer and softer than traditional Italian basil pesto. It will also be a great side dish from greens to chicken. Cook the pesto twice immediately and freeze half so that next time you just fry the chicken and unfreeze a ready-made sauce. You just have to intervene in it grated parmesan. Nutritional value of one serving: (4 total) Calories 4one 9, total fat 32 g., Saturated fat g., Proteins 31 g., Carbohydrates 3 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 boneless chicken breasts
- 2 tbsp. spinach (approx. 30 gr.)
- 1/4 Art. roasted pine nuts
- 2 tbsp. l lemon juice
- 1 – 2 tsp grated lemon zest
- 1/3 Art. plus 2 tsp olive oil
- 1/3 Art. grated parmesan
Recipes with similar ingredients: chicken breasts, pine nuts, lemon juice, parmesan, pesto sauce, spinach
Recipe preparation:
- Heat the grill pan over moderate heat. Grease her a little oil. Salt and pepper chicken breasts. Fry them until cooked for 5 minutes on each side.
- In a bowl of a food processor, mix spinach, pine nuts, juice and lemon zest. Grind, gradually adding 1/3 tbsp. olive oil until a creamy texture is obtained. Salt and stir. Put half of the pesto in the ice cube pan and freeze to use another time.
- Transfer the remaining pasta into a medium-sized bowl. Intervene Parmesan. Salt and pepper to taste. Spread chicken pesto breast and serve. This dish will refresh the wine from Sauvignon Blanc grapes.
