Grilled Chicken with Spinach Pesto

Yield – 4 servings

Preparation Time – 15 minutes*

Cooking Time – 20 minutes

Ingredients

• 4 small boneless, skinless chicken breast
• Vinaigrette dressing, as marinade
• Seasoning salt
• 1 cup baby spinach leaves, packed
• 8 to 10 fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese
• 2 cloves garlic
• 1/3 to 1/2 cup olive oil
• Salt and pepper to taste
• Fresh fruit, as side dish
• Dinner rolls or grilled garlic bread, as side dish

Directions

• *Marinate the chicken breasts in your favorite vinaigrette dressing for at least an hour. Grill chicken breasts for 7 to 9 minutes on each side. Season with seasoning salt. Grilling time may vary depending on thickness of the chicken breast and heat on the grill.
• While the chicken is grilling, make the pesto in a small food processor. Add the spinach leaves, basil leaves, pine nuts, Parmesan cheese, garlic cloves and olive oil to the food processor and puree. Stream in a little more olive oil if you want a thinner pesto.
• Prepare fruit and bread.
• Serve Grilled Chicken topped with Homemade Spinach Pesto with side of fruit and bread.