Grilled Chicken with Arugula Pesto

Name: Grilled Chicken with Arugula Pesto
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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)

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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)

Directions

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Watch how to make this recipe.

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.