| Recipes |

Creamy Spinach-and-Leek Pesto Chicken

Food and Prop Styling by Goldie Stern
Food Prep and Consultant Chaya Surie Goldberger
Photography by Felicia Perretti

You’re sure to enjoy this mouthwatering chicken with its delicious taste and creamy texture. The pesto is full of flavor and has the added benefit of healthy ingredients — which will boost your dinner to a new level!


  • 2½ lb (1¼ kg) cleaned, thinly sliced chicken cutlets
  • ¼ cup olive oil, plus more for frying
  • 2 cups chopped leek, pale green and white parts only
  • 2 cubes frozen garlic
  • 8 oz (225 g) spinach, chopped
  • 1 tsp salt
  • 2 Tbsp pine nuts
  • 2 Tbsp water

In a non-stick frying pan over low heat, heat 14 cup oil. Add leek and sauté until soft and caramelized. Add garlic, spinach, and salt, and stir to cook through.

Transfer mixture to a tall, deep container and add nuts and water. Blend with immersion blender until smooth. In a bowl, combine pesto with chicken, stir to coat, and allow to marinate for 20 minutes.

In a frying pan, heat a little oil. (Alternatively, grease a grill pan.) Place chicken in the pan and fry (or grill) until cooked through, turning once in middle.

Note: You can prepare this chicken in the oven with equally delicious results!


(Originally featured in Family Table, Issue 798)

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