Grilled Chicken with Arugula Pesto

Ingredients

• 1 cup arugula leaves fresh packed
• 0.5 cup basil leaves fresh packed
• 1 clove garlic minced grated
• 0.5  juice of lemon juiced
• 0.3 cup olive oil extra-virgin
• 4 servings salt and pepper black freshly ground
• 4 small pieces chicken breast boneless skinless (tenders removed)
• 0.3 cup slivered almonds shelled sliced

Equipment

• food processor
• frying pan
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. Heat a grill pan to high.
3. Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
4. Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
5. With the processor on, stream in the extra-virgin olive oil to form thick pesto.
6. 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.
7. Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.