GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO
Saw this on Everyday Italian, it looks soooo good and easy to make. Recipe from Giada De Laurentiis
Provided by Charlotte J
Categories Spinach
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a grill pan on medium high heat.
- Lightly oil the grill pan.
- Sprinkle the chicken with salt and pepper.
- Grill the chicken until cooked through, 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.
- Put half of the pesto into ice cube trays and store in the freezer for future use.
- Transfer the rest of the spinach mixture to a medium bowl.
- Stir in the Parmesan.
- Season the pesto with salt and pepper, to taste.
- Spread the pesto over each piece of chicken and serve.
Nutrition Facts : Calories 401.7, Fat 35.1, SaturatedFat 6.6, Cholesterol 53.7, Sodium 185.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.6, Protein 19.9
CHICKEN PESTO SPINACH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.
- Grill the Chicken:
- When grill is hot, cook chicken on both sides.
- Take chicken up onto a warm plate.
- Set aside for 10 minutes (it will finish cooking).
- Make the Dressing:
- In food processor, place all dressing ingredients.
- Pulse to make pesto, scraping sides w/ rubber spatula.
- Blend until creamy.
- Note: If you use a blender, add extra olive oil if needed.
- Make the Salad:
- Place greens into a large salad bowl.
- Toss with pesto dressing & thawed peas.
- Mix well & serve on 4 plates.
- Slice chicken breast & lay on top of salad.
- Sprinkle with crumbled cheese & almonds.
SPINACH PESTO CHICKEN BREASTS
I came up with this while trying to get my husband to eat more veggies.
Provided by DRAGONNKITTEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 1.3 g, Cholesterol 69.3 mg, Fat 7.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 0.1 g
FLANK STEAK WITH SALSA VERDE
Number Of Ingredients 0
Steps:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 210
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