Ingredients

• 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)

Instructions

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. 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.