This being the first summer in our new house, we weren't sure where our herbs would do best. It is quite clear they are not going thrive where we have them this year. Not sure how I am going to come up with enough basil to make homemade pesto for Hubs, so I decided I would try spinach pesto. You can buy bulk spinach at the grocery and it is so good for you!
Pesto is so easy and the perfect thing to keep on hand in the freezer for a quick meal/appetizer if friends decide to drop by. I kept mine dairy free for my sake and Hubs didn't even notice. Now don't get me wrong, I am sure if you added in some parmesan cheese it would make this pesto that much more delicious.
I decided that I would stuff some chicken with the pesto and get Hubs to grill for me for a healthy Sunday dinner. It was delicious! I even ended up adding a little extra pesto to my plate to dip my chicken in. A little side note, I served brown rice with our chicken and ended up adding a little to the rice and it was delicious!
This recipe can easily be doubled/tripled for larger parties!!
Spinach Pesto Stuffed Chicken
naturally GF/DF
Pesto Ingredients:
2 cups fresh, washed spinach leaves
1/2 cup walnut pieces
1/4 cup pine nuts
1 t sea salt
1/4 cup olive oil
Chicken Marinade Ingredients:
2 boneless/skinless chicken breast
1/4 t celery salt
1/2 t Italian seasoning
1 1/2 T balsamic vinegar
4 T olive oil
a pinch of freshly ground black pepper
What to do:
Lets start with getting the chicken marinated. Trim an excess fat off your chicken. Using a paring knife, create a small opening at the thick end of the chicken creating a pocket inside the breast. You may have to use your fingers to help form the pocket.
Add the breasts to a large ziplock bag. Add celery salt, Italian seasoning, balsamic vinegar, olive oil, and pepper into the ziplock.
Seal and give it a good shake to combine the ingredients. Allow the mixture to marinate in the fridge for about 30 minutes.
While your chicken is marinating, time for the pesto. Add spinach, walnuts, pine nuts, and salt into a food processor. I like to fit mine with the smaller bowl for quicker cleanup.
Process for about 30 seconds or until the spinach is chopped up and ingredients are mixed well.
While the food processor is running, slowing pour in the olive oil and allow to process for about a minute. You may have to stop the machine and scrape down the sides.
Viola! You have pesto.
Now grab your chicken out of the fridge. Add your pesto to a ziplock bag, reserving some on the side for dipping later. Scrape the pesto down to one corner of the bag.
Cut one of the corners off the bag. If you have a piping bag, you could use that in place of the ziplock.
Squeeze the pesto into the pocket of the chicken breast. Be patient with this process. Don't try to over fill right away or it will go everywhere.
Grill your chicken at about 375° for 5-6 minutes per side, or until the chicken is no longer pink.
Grab a plate and dig in!
Thanks Y'all!
-Wise Wife
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