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You’re sure to enjoy this mouthwatering chicken with its delicious taste and creamy texture. The pesto is full of flavor and has the added benefit of healthy ingredients — which will boost your dinner to a new level!
2 and 1/2 pound (1 and 1/4 kilogram) cleaned, thinly sliced chicken cutlets
1/4 cup Tuscanini Olive Oil, plus more for frying
2 cups chopped leek, pale green and white parts only
2 cubes Gefen Frozen Garlic
8 ounces (225 grams) spinach, chopped
1 teaspoon salt
2 tablespoons pine nuts
2 tablespoons water
In a non-stick frying pan over low heat, heat 1/4 cup oil. Add leek and sauté until soft and caramelized. Add garlic, spinach, and salt, and stir to cook through.
Transfer mixture to a tall, deep container and add nuts and water. Blend with immersion blender until smooth. In a bowl, combine pesto with chicken, stir to coat, and allow to marinate for 20 minutes.
In a frying pan, heat a little oil. Add chicken and fry until cooked through, turning once in middle. Repeat with remaining chicken and serve immediately.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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