{"id":763,"date":"2009-03-18T06:44:59","date_gmt":"2009-03-18T14:44:59","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=763"},"modified":"2009-03-18T06:44:59","modified_gmt":"2009-03-18T14:44:59","slug":"grilled-chicken-with-spinach-pine-nut-pesto","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=763","title":{"rendered":"Grilled Chicken with Spinach, Pine Nut Pesto"},"content":{"rendered":"

From Everyday Italian<\/em> by Giada De Laurentis<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

2 boneless chicken breasts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 cups spinach leaves, chopped and rinsed<\/span><\/span><\/p>\n

\u00bc cup pine nuts, toasted*\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 TBSP fresh lemon juice<\/span><\/span><\/p>\n

1 to 2 tsp grated lemon peel\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/3 cup plus 2 tsp olive oil<\/span><\/span><\/p>\n

salt and pepper to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/3 cup fresh grated Parmesan<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

*To toast pine nuts, heat your oven to 350 and spread pine nuts on a baking dish.\u00a0 <\/span>Bake until golden brown and aromatic, about 5 to 10 minutes.\u00a0 <\/span>Check them regularly to be sure they don\u2019t burn!<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

\u00a0\u00a0 Heat a grill pan on medium high heat.\u00a0 Lightly oil the grill pan, sprinkle the chicken with salt and pepper.\u00a0 Grill the chicken until cooked through, about 5 minutes per side.\u00a0 Combine the spinach, pine nuts, lemon juice, and lemon peel in a food processor.\u00a0 Lightly pulse.\u00a0 With the machine running, gradually add 1\/3 cup of the oil, blending until the mixture is creamy.\u00a0 Add salt and pulse.\u00a0 Put half the pesto into ice cube trays and store in the freezer for future use.\u00a0 Transfer the rest of the spinach mixture to a medium bowl.\u00a0 Stir in the Parmesan.\u00a0 Season the pesto with salt and pepper to taste.\u00a0 Spread the pesto over each piece of chicken and serve.\u00a0<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From Everyday Italian by Giada De Laurentis \u00a0 2 boneless chicken breasts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 cups spinach leaves, chopped and rinsed \u00bc cup pine nuts, toasted*\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 TBSP fresh lemon juice 1 to 2 tsp grated lemon peel\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup plus 2 tsp olive oil salt and pepper to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup fresh grated Parmesan \u00a0 *To…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":227,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-763","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=763"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/763\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/227"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}