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Tangy Pesto Chicken

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Submitted by: fgrchs2007

 

Chicken or turkey cutlets are grilled, and served with a Greek inspired spinach, feta and pine nut pesto.
 

Ingredients

  • 4 boneless skinless chicken or turkey cutlets
  • 3/4 cup extra virgin olive oil
  • 1 box frozen spinach, thawed and drained
  • 2 tablespoons minced garlic
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 tablespoons crumbled feta cheese
  • 1 tablespoon lemon juice
  • 1/2 cup pine nuts

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Method

Season cutlets lightly with salt and pepper then begin to grill. In a food processor, combine spinach, garlic, salt, pepper, feta cheese and pine nuts. Blend pesto, gradually adding olive oil until mixture has become paste-like. Once chicken has been cooked on both sides, spread pesto onto chicken while it finishes cooking. Once plated, sprinkle lemon juice, sparingly, on top of cutlets.

 

Notes: Suggested Side Dishes: arugula, red onion, and olive salad, roasted garlic mashed potatoes, basmati rice in a white wine and onion reduction.

 

Number of Servings: 4

 

Submitted by: fgrchs2007 ()

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