Chicken Breasts with Avocado Pesto
- Yield servings
- 4 -- 6 boneless, skinless chicken breasts
- 1/2 cup olive oil, 1/4 cup white wine,
- 1/4 cup each of fresh dill, cilantro and basil, 3 cloves garlic, tablespoon lime juice,
- teaspoon sea salt, tspn. fresh ground pepper.
- 3 -- ripe avacados, 1 lg. tomato, 10 leaves cilantro 2 cloves garlic, 2 teaspoon lemon juice.
- 2 -- bags or nice size bunches of spinach, 2 tomatoes.
In a food processor or blender combine your olive oil, white wine, dill, cilantro, basil, garlic, lime juice, salt and pepper. Put into a suitable marinating pan or bowl. Put aside 1/4 cup of this for later use.
Butterfly and stamp your chicken to approx. 1/2 inch thickness. Then cut in half. Place your chicken in the pesto marinade and refigerate covered 1/2 hour to an hour depending on what kind of time you have. Once marinated broil 8-10 minutes on each side.
Pit and remove avacado meat from avacado, chop your large tomato. In a blender combine your avacado, tomato, lemon juice, garlic and cilantro making sure you have washed it and removed excess moisture. Place in bowl, cover and refrigerate.
Wash and remove excess moisture from spinach, chop your 2 tomatoes and combine. In a sautee pan bring your 1/4 cup pesto marinade that you set aside to a medium heat,add your salt and pepper,
to the sautee pan, add your spinach and tomato lightly folding it so that it blanches but does not over cook. Be sure to mix the pesto in thoroughly.
On a large serving dish spread your spinach salad. Place your chicken on top of your salad with a slight overlay on each breast. Take your avacado mixture and place approx. 1 tblspn. on each breast. Garnish your plate along the edge of your salad with whats left of the avacado mixture. Garnish with lemon and lime wedges and cilantro(optional, but really dresses it up).
Hope you like it.:)