Paillard "Pizzette with Summer Pesto & Arugula

By ccavaletti

Ingredients

• PESTO
• 1 c (loosely packed) fresh basil leaves
• 1 c (packed) fresh flat-leaf parsley leaves
• 1/2 c (loosely packed) fresh mint leaves
• 1/2 c grated Parmigiano-Reggiano
• 1/4 c shelled pistachios (Rachael likes Sicilian)
• Juice of 1 lemon (1/4 c)
• 2 small cloves garlic, peeled
• About 1/4 c EVOO
• PIZZETTE
• 4 boneless, skinless chicken breasts (6-8 oz each)
• Salt and pepper
• 4 Tbsp olive oil
• 16 oz fresh mozzarella, thinly sliced
• 1 pt cherry tomatoes, halved
• 2 c baby arugula (I had spinach in the house, so that's what we used)

Details

Servings 4

Preparation

Step 1

In a food processor, pulse the herbs, Parm, nuts, lemon juice, and garlic into a thick paste. With the machine running, stream in the EVOO until incorporated.

Using a sharp knife, butterfly each chicken breast by cutting horizontally almost all of the way through. Open each piece like a book; pound between sheets of plastic wrap until about 1/8 inch thick. Season the chicken with salt and pepper.

In a large nonstick griddle or cast-iron skillet, heat 2 Tbsp olive oil, two turns of the pan, over medium-high.

Working with 2 pieces at a time, cook the chicken for about 3 minutes. Turn and top with half the pesto and half the mozzarella.

Cover the pan with foil and cook until the cheese melts and the chicken is cooked through, about 1 minute. Transfer to plates.

Add the remaining chicken, pesto, and mozzarella.

Top each pizzette with the tomatoes and arugula.

From Everyday with Rachael Ray