| 1. |
Heat a grill pan on medium-high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. |
| 2. |
Combine the spinach, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add remainder of the olive oil, blending until the mixture is creamy. Add salt and pulse. |
| 3. |
Transfer the pesto mixture to a medium bowl. Stir in the parmesan cheese. Season the pesto with salt and pepper, to taste. |
| 4. |
Spread the pesto over each piece of chicken and serve. |
| 5. |
Note: you can put the pesto mix into ice cube trays and store in the freezer for future use. |
