Shamrock Pesto Chicken

Shamrock Pesto Chicken

Ingredients (Serves 4):

For the Shamrock Pesto:

• 2 cups fresh spinach leaves (packed)

• 1 cup fresh basil leaves (packed)

• 1/2 cup fresh parsley leaves (packed)

• 1/4 cup grated Parmesan cheese

• 1/4 cup pine nuts or walnuts

• 2 garlic cloves, peeled

• 1/4 cup olive oil

• 1 tablespoon fresh lemon juice

• Salt and black pepper, to taste

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For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• 1/2 cup shredded mozzarella or Parmesan cheese (optional, for topping)

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For Serving

• Lemon wedges

• Fresh parsley or basil (for garnish)

• Cooked pasta, rice, or roasted vegetables (optional sides)

Instructions:

1. Make the Shamrock Pesto:

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   • In a food processor or blender, combine the spinach, basil, parsley, Parmesan cheese, pine nuts (or walnuts), garlic, olive oil, and lemon juice.

   • Blend until smooth, scraping down the sides as needed. Add a splash of water or more olive oil if the pesto is too thick.

   • Season with salt and black pepper to taste. Set aside.

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3. Prepare the Chicken:

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   • Preheat the oven to 375°F (190°C).

   • Season the chicken breasts on both sides with salt and black pepper.

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5. Sear the Chicken:

6. Heat olive oil in a large oven-safe skillet over medium-high heat.

7. Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.

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9. Coat with Pesto:

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   • Spread a generous layer of shamrock pesto over each chicken breast. Reserve a little pesto for serving, if desired.

   • If using cheese, sprinkle shredded mozzarella or Parmesan over the pesto-coated chicken.

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11. Bake the Chicken:

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    • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted (if using).

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12. Serve:

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• Garnish the chicken with fresh parsley or basil and serve with lemon wedges on the side.

• Pair with cooked pasta, rice, or roasted vegetables for a complete meal. Drizzle with extra pesto if desired.

Tips:

• If you don’t have pine nuts or walnuts, you can use sunflower seeds or omit the nuts entirely.
• For a creamier pesto, add 2-3 tablespoons of Greek yogurt or cream cheese to the blender.
• This pesto can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 1 month.