Prep/cook time: 30 minutes
Serves 4 / This pesto’s strong flavors meld nicely to create a perfect dressing for mild potatoes. Prep tips: Once made, the pesto keeps in the refrigerator for several days. Bring to room temperature before using. Serving tip:This meal is just as good cold and makes a nice picnic lunch.
1 pound red potatoes with skin, cut into bite-size chunks
2 cups packed baby spinach leaves (2 1/2 ounces)
¼ cup packed fresh oregano
¼ cup packed fresh dill (one 2/3-ounce package)
4 cloves garlic, crushed
¼ cup plus 2 tablespoons extra-virgin olive oil, divided
¼ teaspoon freshly ground black pepper
½ cup crumbled feta cheese
¼ cup freshly grated Parmesan cheese
3 tablespoons raw pine nuts
3/4 pound small boneless, skinless chicken breast halves
Toasted pine nuts, for garnish
1. Bring a large pot of salted water to boil. Add potatoes, reduce heat, cover, and simmer 15–20 minutes, until just tender. Drain, leaving about 2 tablespoons water in pot. Replace cover and keep warm.
2. Meanwhile, coarsely chop spinach, oregano, and dill. Whirl garlic in a food processor until chopped, then add spinach, herbs, and ¼ cup olive oil. Pulse a few times to chop finely. Add ¼ teaspoon pepper, cheeses, and raw pine nuts. Process to a uniform but slightly chunky paste. Scrape into a small bowl, smooth top, and drizzle surface with a little olive oil. Makes 1¼ cups.
3. Preheat a stovetop grill or sauté pan until very hot. Season chicken on both sides with salt and pepper. Pour remaining 2 tablespoons oil on a plate. Dip seasoned chicken in oil to coat lightly on both sides; place on grill or in pan. Cook about 3 minutes per side, or until done throughout. Slice crosswise into strips a little thinner than ½-inch wide. Toss with potatoes and pesto and serve at once, garnished with toasted pine nuts.
PER SERVING: 486 cal, 59% fat cal, 32g fat, 8g sat fat, 72mg chol, 29g protein, 22g carb, 3g fiber, 385mg sodium
