To make dinner in a flash, just make the spinach pesto in advance and store it in your fridge.
Course Main Dishes
Prep. Time 20 mins
Cooking Time 10 - 15 mins
Yields 8 servings
1/2 cup (125 ml) pecan halves, toasted
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% Real whipping cream
2 tbsp (30 ml) lemon juice
Pepper, to taste
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.