Chicken Breasts in a Spinach Pesto Sauce
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
Ingredients
- 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
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Preparation
Spinach Pesto:
Place pecans and garlic in food processor; purée until finely ground. Add spinach; purée until smooth. Add Parmesan; purée until smooth; set aside.
Chicken:
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.
Tips
Nutritional information
Per serving| Energy: | 349 Calories |
| Protein: | 37 g |
| Carbohydrate: | 4 g |
| Fat: | 20 g |
| Fibre: | 1 g |
| Sodium: | 233 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 152 mg |
| Niacin: | 92 % |
| Vitamin B6: | 38 % |
| Vitamin A: | 36 % |
| Magnesium: | 26 % |
