• 4 boneless chicken breasts
  • 3/4 pesto
  • Basil for garnish


  • 4 large handfuls of basil2 garlic cloves
  • 1 handful of spinach leaves
  • 3/4-1 cup of olive oil1/4 cup of pine nuts (if not cleansing)sea salt to taste
  • Mix in a mini chopper or blender until well blended.
  • Add more oil if need be.


  • In a pan on medium heat, place enough pesto to coat the bottle and add chicken breasts.  Cover with a lid and let cook for 6-8 minutes.  Turn chicken over and cover for another 6-8 minutes.  Place remaining pesto in pan and cook a few more minutes until chicken is done.  Can slice into pieces or serve whole.  If sliced, it will cook faster.
  • Garnish with basil and serve.

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