To make dinner in a flash, just make the spinach pesto in advance and store it in your fridge.
- Prep: 20 min
- Cooking: 10 min - 15 min
- Spinach Pesto
- 1/2 cup (125 mL) toasted pecan halves
- 3 garlic cloves chopped
- 4 cups (1 L) baby spinach
- 1/2 cup (125 mL) finely grated Canadian Parmesan
- 1 tbsp (15 mL) butter
- 8 small boneless skinless chicken breasts
- 1 cup (250 mL) 35 % cream
- 2 tbsp (30 mL) lemon juice
- Salt and pepper to taste
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Place pecans and garlic in food processor; purée until finely ground. Add spinach; purée until smooth. Add Parmesan; purée until smooth; set aside.
Melt butter in large skillet over medium high heat. Add 1/2 the chicken; cook about 5 min per side until cooked through. Remove; cover and keep warm on plate in oven. Cook remaining chicken; add to plate in oven.
Spinach Pesto Sauce:
Add cream and lemon juice to saucepan; bring to boil stirring up any brown bits from bottom of pan. Add Spinach pesto to pan; stirring until sauce is smooth. Stir any chicken juices into sauce; add salt and pepper.
Serve chicken with Spinach Pesto Sauce spooned over top.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 152 mg|
|Vitamin A:||36 %|
|Vitamin B6:||38 %|