Recipe courtesy of Rachael Ray
Grilled Chicken with Arugula Pesto
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- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
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- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
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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30 Minute Meals
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