cup sliced or slivered almonds or shelled pistachios
cup packed fresh arugula leaves
cup packed fresh basil leaves
clove garlic, grated or minced
Salt and freshly ground black pepper
cup extra-virgin olive oil
small pieces boneless, skinless chicken breast (tenders removed)
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.