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Grilled Chicken with Arugula Pesto

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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)


  1. Heat a grill pan to high.
  2. Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
  3. Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
  4. With the processor on, stream in the extra-virgin olive oil to form thick pesto.
  5. 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.
  6. 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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