Tuesday, November 5, 2013

Grilled Pesto Chicken

Pesto chicken sounds like a winner-winner chicken dinner! Today I made Giada's pea and spinach pesto, but this would be good with basil pesto or an arugula pesto like in the recipe below from SLO Veg. 

Lightly pound chicken breast to 1/2 inch thickness. Rub pesto onto chicken. Spray lightly with olive oil cooking spray. Grill 2-4 minutes on each side. Serve with Caesar salad or spaghetti carbonara, or as a sandwich on Italian bread with tomatoes and mozarella cheese.


Grilled Chicken with Arugula Pesto (Arugula/Basil) 

Servings: 4  Level: Easy  Cook Time 10 Minutes

1/4 cup sliced or slivered almonds or shelled pistachios 
1 cup packed fresh arugula leaves 
1/2 cup packed fresh basil leaves 
1/2 lemon, juiced 
1 clove garlic, grated or minced 
Salt and freshly ground black pepper 
1/3 cup extra-virgin olive oil 
4 small pieces boneless, skinless chicken breast (tenders removed)
Directions: 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. 

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