Grilled Chicken with Arugula Pesto (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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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