Here it is again!

Kelly, Kristen & Jen, thanks for another fabulous girl evening, and for letting me host. Once again the spinach pesto was featured, however, it was not the main event! I will spare readers any gross details of our chat...and that bug is STILL under my table! I'm sure next time there will be more gross stories, although tonight may be hard to beat! By the way...my poochies loved you all. They couldn't stop talking about you once you left. For those of you looking for a new recipe...you must try this. It's a favorite at my house. Grilled Chicken with Spinach and Pine Nut Pesto 2 boneless chicken breasts 2 cups lightly packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup plus 2 teaspoons olive oil Salt and freshly ground black pepper 1/3 cup freshly grated Parmesan 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. Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Transfer the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. This recipe will make enough pesto for 4 servings. Spread the pesto over each piece of chicken and serve. ENJOY!!