Grilled Chicken With Arugula Pesto Recipes

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CHICKEN WITH ARUGULA PESTO



Chicken With Arugula Pesto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
6 ounces orecchiette (about 1 1/2 cups)
1/2 pound green beans, trimmed and cut into pieces
1/3 cup grated parmesan cheese
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 cups baby arugula
1/2 cup firmly packed fresh parsley
2 tablespoons almonds or hazelnuts, toasted
1 tablespoon fresh lemon juice
4 small skinless, boneless chicken breasts (about 1 1/4 pounds)
2 medium tomatoes, halved
2 teaspoons whole-wheat breadcrumbs

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
  • Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
  • Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
  • Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.

GRILLED CHICKEN WITH ARUGULA PESTO



Grilled Chicken with Arugula Pesto image

Peppery arugula spices up this slight twist on traditional basil pesto.

Categories     grilled     arugula pesto     chicken     arugula     pesto

Time 22m

Yield 4

Number Of Ingredients 16

Roasted Tomatoes:
1 lb. cherry or Campari tomatoes on the vine
1/4 tsp. kosher salt
1/4 tsp. black pepper
Chicken:
4 boneless and skinless chicken-breast halves
1/4 tsp. kosher salt
1/4 tsp. black pepper
Arugula Pesto:
2 c. baby arugula
1 c. fresh basil leaves
1/2 c. grated fresh Parmesan cheese
c. pine nuts
c. olive oil
1/4 c. water
1/2 tsp. kosher salt

Steps:

  • Heat oven to 450 degrees F. Heat a stovetop grill pan over medium heat.
  • Roasted tomatoes: Place tomatoes on a baking sheet lined with parchment paper or foil; lightly coat with olive oil cooking spray and season with salt and pepper. Roast tomatoes 10 to 12 minutes or until lightly charred and softened.
  • Chicken: Meanwhile, lightly coat chicken breasts with cooking spray and season with salt and pepper. Grill 4 minutes per side or until just cooked through. Remove to a plate; loosely cover with foil and let rest.
  • Arugula pesto: Put pesto ingredients in a food processor and pulse until smooth (makes 1 1/4 cups). Place chicken on plates and drizzle each with 2 tablespoons pesto. Serve with roasted tomatoes. Store remaining pesto in the refrigerator for up to one week.

Nutrition Facts : Calories 204 calories

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