Tuesday, January 18, 2011

Grilled Chicken with Spinach Pesto

It was originally Grilled Chicken with Arugula Pesto, but I didn't have any arugula, so I used spinach, find the original recipe here http://www.foodnetwork.com/recipes/rachael-ray/grilled-chicken-with-arugula-pesto-recipe/index.html. We had this with the Caesar Spaghetti.

With the spaghetti...


  • 1/4 cup sliced or slivered almonds or shelled pistachios
  • 1 cup packed fresh arugula leaves(Spinach)
  • 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 pieces boneless, skinless chicken breast


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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