TAKE ADVANTAGE OF SEASONAL PRODUCE AND MAKE SPINACH BASIL PESTO
Fresh basil and juicy tomatoes are short-lived and, therefore, ever so much more precious. So make the most of them by combining the best of what summer has to offer. This Lemon Chicken with Spinach Basil Pesto Grilled Garlic Bread has a homemade spinach and basil pesto that I promise you, is the BEST PESTO you will ever eat.
It’s obvious that summer days are for marinated chicken on the grill, right? But since I have so much free time on my hands now that I am living in MEtirement, I decided that a plain, unadorned chicken breast needed some dressing up.
Cue the PESTO. Not just any pesto my friends. This is the smoothest, greenest, freshest tasting pesto you have ever had. Combining spinach and basil takes some of the bite out of the basil which sometimes can be a bit pungent. It also makes the pesto a beautiful bright green. See? Gorgeous!
And even if you are not MEtired, you can marinate the chicken breasts and make the pesto ahead of time. When it is time to eat you can just grill the Lemon Chicken and grill the Spinach Basil Pesto Garlic Bread and off you go into happy dinnerland.
Covered in Roma tomato slices and Brie and baked in the oven for just 5 minutes these are a significant step up from your grilled chicken sandwich on a bun! I have seasoned the chicken breasts with a terrific spice blend from Penzey’s. This Northwoods Seasoning is a combination of paprika, thyme, rosemary and herbs. It’s like a big herb party. If you can’t find the Northwoods Spice, you can make your own blend instead (see the recipe).
GRILLED GARLIC BREAD IS THE CRISPY BASE FOR THE CREAMY PESTO AND BRIE
Slathering the pesto on the hot garlic bread makes the juicy, marinated chicken so much more interesting and inviting. Especially with the creamy Brie dripping all over. Once you combine all of these elements, you will see that the flavors and textures make this a chicken sandwich that you are going to crave.
And because it is just so fancy, you can cut the Lemon Chicken with Spinach Basil Pesto Grilled Garlic Bread smaller pieces. Then serve this as an appetizer with some cold summer drinks. Personally, I drank one Aperol Spritzer and now I can’t stop thinking about them. I really don’t drink alcohol (except on rare occasions when I love a glass of Riesling with a great meal) but one sip of this trendy spritzer and I can understand what all of the fuss is about.
Ok. That was a digression. There are a lot of parts to this dish but all are so easy and can be made ahead. Give it a try and sit back and listen to the ooos and aaahs. Because there will be many.
Because you will have some of this pesto left, make the most of it by putting it on a pasta salad like this one https://metirementblog.com/lemon-basil-shrimp-pasta-salad/ or just adding it to some buttered pasta for a quick weeknight dinner. When you are finished making this pasta, please let me know if you agree that this is the best pasta you have ever tasted. It means a lot to me.
Lemon Chicken Breasts with Spinach Basil Pesto, Roma Tomatoes and Brie on Grilled Garlic Bread
These lemon marinated chicken breasts are a great addition to any barbecue but when paired with homemade pesto, tomatoes and Brie these elevate the ordinary chicken sandwich to an elegant meal.
Ingredients
- For the chicken:
- 6 boneless and skinless chicken breasts
- 2 tablespoons finely minced garlic
- 2 lemons juiced and the peels grated
- 1/3 cup olive oil
- 3 teaspoons Penzey’s Northwoods seasoning or ½ teaspoon each of salt, paprika, thyme and rosemary
- For the pesto:
- 2 tablespoons garlic finely chopped
- 5 ounces baby spinach
- 4 ounces fresh basil leaves
- 1/3 cup pine nuts
- 1/3 cup plus 2 tablespoons Parmesan cheese
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 tablespoon water
- For the Grilled Chicken Sandwiches:
- ½ cup olive oil
- 3 tablespoons garlic
- 6 large slices bread such as a round sourdough boule or Italian round
- 10 Roma tomatoes sliced into 5 slices
- 12 large slices Brie with the rind removed
Instructions
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Marinated Chicken
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In a plastic bag with a zip closure, mix all of the ingredients except chicken until well combined. Add the chicken and marinate overnight in the refrigerator.
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Spinach and Basil Pesto
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In a Vitamix or food processor process the garlic just until it turns into a paste. Add all of the other ingredients and blend for about 30 seconds. Remove the top and stir the mixture so that it blends evenly. Taste for salt and add more to taste.
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Grilled Chicken Sandwiches
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Heat a gas or charcoal grill to a medium high heat. Grill the chicken breasts for 5 minutes on the first side and 4 minutes on the other. Check to see that they are 165 degrees at their thickest point. Remove from the grill, cover with aluminum foil and set aside while grilling the bread.
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Cover a baking sheet large enough to hold the six slices of bread with parchment paper.
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Preheat oven to 375 degrees.
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Combine the olive oil and garlic in a small bowl. Brush the bread slices on both sides with the garlic oil. Place the six slices of bread on the grill . Grill the slices until golden brown. This will take only about a minute or two . Place bread on the baking sheet.
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Slice the chicken breasts horizontally into medium thick slices.
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Spread about 2 tablespoons of pesto on each slice of grilled garlic bread. Cover each slice of bread with the slices of chicken breast and the tomato slices. Cover the sandwiches with Brie.
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When ready to serve the sandwiches, put them in the oven for 5-6 minutes just until the cheese is melted.
And there is a bonus in all of this because there will be enough pesto left to toss into a bowl of hot buttered pasta. Sprinkle with parmesan cheese and you have a whole other meal. Trust me….you will love this bright, green pesto. And think of all that healthy spinach you are eating!