- Rachael Ray - https://www.rachaelray.com -

Grilled Chicken with Arugula Pesto

Serve sliced on top of Caesar Spaghetti [1], or pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.

Ingredients

Preparation

Heat a grill pan [3] to high.

Toast the nuts lightly in small skillet [3] 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 EVOO [2] to form a thick pesto.

Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan [3] with cooking spray or rub with a little oil and grill the chicken for 2-4 minutes on each side.