Grilled Chicken with Arugula Pesto

1. 1

   Heat a grill pan to high.

2. 2

   Toast the nuts lightly in small skillet over low heat, then add them to a food processor.

3. 3

   Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.

4. 4

   With the processor on, stream in the extra-virgin olive oil to form thick pesto.

5. 5

   Lightly pound out the chicken, then rub all sides with the pesto.

6. 6

   Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.