Today is my mom's 53rd birthday, so I decided to make her a healthy dinner for two since the rest of the family was working at the time. We hardly ever get to spend time together just the two of us so it was a nice change... I felt so old making dinner and lighting a candle for ambiance haha. This recipe is super simple, you just need to have some key ingredients. I used an extremely fresh chicken from the farmers market in Booths Corner, PA and it was delicious. For the pesto, of course I used my Trader Joe's Baby Spinach and Arugula which I swear by. And the grape tomatoes are Lady Moon brand, also from TJ's.
Baby Spinach & Pecan Pesto Chicken
1 tbs olive oil
sea salt and freshly ground pepper
2 chicken breasts
1 1/2 cups baby spinach or arugula
5 tbs olive oil
1/4 cup pecans
1/4- 1/2 cup locatelli cheese
1-2 tbs balsamic vinegar
Rub chicken both sides with sea salt and pepper. Cook the chicken in olive oil on medium heat in a large skillet, approx 4 minutes each side. You can cover the chicken in the skillet with a small top to make steam and allow even cooking. While the chicken is cooking, pulverize baby spinach and pecans in food processor. While blending, add olive oil and parmesean cheese until well incorporated. Add lemon juice and balsamic, salt and pepper. Make sure consistency is like a paste, if it is too watery add more locatelli or pecans, (eye-ball it). Steam tomatoes in leftover olive oil in covered frying pan. Next, place chicken on top of grilled asparagus on plate. Spoon a good amount of pesto on top of chicken. Drizzle some balsamic vinegar on top and sprinkle some on plate for appearance. Chop some pecans, add them and the roasted/steamed tomatoes to plate, and voila!