RECIPE: Popeyed Pesto Chicken

By: Anne Cutler Email
By: Anne Cutler Email

Popeyed Pesto Chicken

Recipe Developed by Chef Joe Eidem, CEC, AAC and Kristen Knuf-Clements, RD, both from Renown Regional Medical Center. This is a simple, heart healthy chicken dish that can be served with rice, low carb pasta, or by itself.

4 boneless skinless chicken breasts
3 t extra virgin olive oil
1/2 t crushed garlic
fresh spinach
1 cup Chardonnay wine
seasoning and salt to taste
pesto sauce

Saute spinach and garlic in olive oil until slightly wilted. Place raw chicken in freezer baggie and seal. On a chopping board, using a meat mallot, pound the chicken on both sides until thin.

Remove from bag, lay out and spread pesto and spinach on chicken. Sprinkle with seasoning and roll. With a toothpick, secure chicken. Add remaining olive oil into medium sized skilled, heat, add crushed garlic and chicken. Cook for a few minutes on each side, then add wine. Cover and cook for 10 minutes, or until chicken in done. Slice chicken and fan out on plate, garnish with fresh basil.

Serves 4


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