Grilled Chicken with Arugula Pesto

By khoglan1

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.