Rachel Ray's Grilled Chicken with Arugula Pesto

Rachel Ray's Grilled Chicken with Arugula Pesto

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup sliced or slivered almonds or shelled pistachios

  • 1

    cup packed fresh arugula leaves

  • ½

    cup packed fresh basil leaves

  • ½

    lemon, juiced

  • 1

    clove garlic, grated or minced

  • Salt and freshly ground black pepper

  • cup extra-virgin olive oil

  • 4

    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.


Facebook Conversations