Grilled Chicken with Arugula Pesto

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup sliced or slivered almonds or shelled pistachios
  • 1 cup packed fresh arugula leaves
  • 1/2 cup packed fresh basil leaves
  • 1/2 lemon, juiced
  • 1 clove garlic, grated or minced
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 4 small pieces boneless, skinless chicken breast (tenders removed)
Directions

Heat a grill pan to high.

Toast the nuts lightly in small skillet over low heat, then add them to a food processor.

Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.

With the processor on, stream in the extra-virgin olive oil to form thick pesto.

Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.

Cook's Note: Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.


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    This recipe is featured in:

    Great Grilled Chicken