SUN SKIES ,AFTERNOON BREEZE - Chicken w/ Sipnach Pesto

We are still under a sunny high. In the afternoon eastern breezes keep the beach in the low 80's. The ocean is calm

Grilled Chicken with Spinach Pesto
Chicken Breasts- 4

Spinach leaves, fresh – 1 bunch, stemmed
Lemon zest from one lemon
Pine nuts – 2 oz.
Olive oil
Asiago cheese – freshly grated
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix – 1 tsp.
Grill the chicken breasts in olive oil for 4 to 5 minutes per side,
Add salt and pepper to taste as they cook.

Fill the blender with spinach leaves, lemon zest and pine nuts. You may have to pack the leaves in pretty tight. Pulse the blender as you add a little olive oil. Finish the operation by blending in a good amount of grated cheese
Serve the breasts on a plate together and spread the pesto over them