Chicken with Pesto
3 Tbsps toasted pine nuts
7 cups packaged spinach leaves, trimmed
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh basil
2 Tbsps lemon juice
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
2 Tbsps water
1 Tbsp olive oil
3 boneless, skinless chicken breasts
Shaved fresh Parmesan cheese (optional)

Place pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.

Place chicken in a container with the pesto. Refrigerate for 30 minutes. Put on baking sheet and bake for 20-30 minutes at 350. Sprinkle with parmesan or mozzarella cheese and bake until melted.

My notes: It's been a while, I know! I found this recipe and used the pesto part of it. I don't have a food processor so I used a regular blender to chop the leaves up a bit and then used a hand held blender to finish it off. The time/temperature for the chicken might vary, I just "winged it". I baked it in the toaster oven so I wouldn't heat up the kitchen!