Spinach and Dill Pesto Chicken Breasts

1/4 cup chopped walnuts, toasted*
2 large garlic cloves
2 cups lightly packed baby spinach
1/2 cup lightly packed chopped fresh dill
1/4 cup extra-virgin olive oil
1/4 cup lower-sodium chicken broth
1/3 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/8 teaspoon pepper

4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons extra-virgin olive oil
1/3 cup lower-sodium chicken broth
1/4 cup heavy whipping cream

1. Pulse walnuts in food processor until finely chopped; remove. Pulse garlic in food processor until finely chopped. Add spinach and dill; pulse until finely chopped. With food processor running, slowly add 1/4 cup oil and 1/4 cup chicken broth until blended. Place in small bowl; stir in cheese, walnuts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Reserve generous 2/3 cup pesto for sauce.

2. With small sharp knife, cut pocket in each chicken breast, cutting almost to other side but not all the way through. Spoon about 1 tablespoon of the remaining pesto into each pocket, secure with toothpicks. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.(Chicken can be prepared up to 8 hours ahead. Cover and refrigerate.)

3. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cook chicken 5 to 6 minutes or until browned, turning once. Reduce heat to medium; continue cooking another 5 to 7 minutes or until no longer pink in center, turning occasionally. Remove chicken; cover loosely with foil.

4. Add reserved 2/3 cup pesto and 1/3 cup broth to skillet; bring to a boil over medium heat, stirring to scrape up any browned bits on bottom of skillet. Add cream; bring to a boil until slightly thickened. Remove toothpicks from chicken; place on serving plate. Stir any accumulated juices from chicken into sauce; lightly drizzle over chicken and around plate. Pass remaining sauce.

4 servings

PER SERVING: 435 calories, 32.5 g total fat (8.5 g saturated fat), 32.5 g protein, 3 g carbohydrate, 100 mg cholesterol, 610 mg sodium, 1 g fiber

TIP *To toast walnuts, place on baking sheet; bake at 375° F. for 4 to 6 minutes or until pale brown and fragrant.

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