Recipe • 1 Pound Fingerling potatoes • 2 Tbsp olive oil • 1/2 Tsp garlic powder • 1/2 Tsp onion powder • 1 Tbsp salt • 1/2 Tsp pepper Pesto Sauce • 2 Cups fresh basil leaves stems removed 4 Garlic cloves • 3 Tbsp toasted pine nuts • 3/4 Cup extra-virgin olive oil • 3/4 Cup freshly grated parmesan cheese • Kosher salt and freshly ground black • pepper to taste Chicken • 2 Chicken breasts, sliced in half • Salt and pepper to taste • Garlic powder • 1/4 onion, sliced • 2 tomatoes • 1 1/2 cup spinach • Mozzarella cheese • 2 Tbsp butter Preheat oven to 425°F. Cut Potatoes in half and season. Spread evenly on a sheet pan and bake for about 20-25 minutes until they start to become tender and start to brown flip and bake for an additional 15-20 minutes. In a pan over medium-low heat toast pine nuts until slightly brown. In a food processor combine basil leaves, garlic, pine nuts, olive oil, Parmesan cheese, salt and pepper and process until ingredients are finely chopped and sauce is smoot...