Grilled Chicken With Arugula Pesto Recipes

CHICKEN WITH ARUGULA PESTO

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 PESTO CHICKEN COUSCOUS BOWLS

Steps:

• To make the pesto: In a food processor, pulse basil, spinach and arugula mix, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
• Place couscous in a medium, heat-proof bowl. Add boiling water and 1/4 teaspoon salt. Cover.
• Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
• Add 2 tablespoons of the pesto. Toss to combine and set aside.
• Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
• Spritz with oil and season with 1/2 teaspoon salt and black pepper.
• Heat a grill or grill pan on medium-high heat.
• Spritz the zucchini and tomato all over with olive oil, season with salt and pepper.
• Cook zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
• Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
• Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
• Divide couscous between 4 plates, 3/4 cup each.
• Top with vegetables and chicken. Drizzle with remaining pesto. Serve.

EASY GRILLED PESTO CHICKEN

Steps:

• Preheat the grill to 425 degrees. Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of chicken.
• Reduce heat to medium, about 350 degrees, and place chicken on the grill. Cook about 5-6 minutes per side. Internal temperature of the chicken should be 165 degrees.
• Let chicken rest about 5 minutes to let the juices settle. Slice and serve
• Preheat the oven to 375° degrees. Coat a medium-sized casserole dish with non-stick cooking spray, set aside.
• Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of the chicken.
• Place chicken into the prepared casserole dish.
• Place in the preheated oven for about 20-25 minutes. The internal temperature of the chicken will be 165° when chicken is cooked through.
• Serve chicken with your favorite sides, enjoy.

GRILLED CHICKEN WITH ARUGULA PESTO

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.

GRILLED CHICKEN WITH ARUGULA PESTO

Steps:

• 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.

GRILLED CHICKEN WITH ARUGULA PESTO

Steps:

• In the blending cup of an immersion blender, combine the arugula, garlic, pine nuts, cheese, lemon juice, the 3/4 tsp. salt and 3/4 tsp. pepper and blend until coarsely chopped, about 30 seconds. While blending, slowly stream in the 3/4 cup olive oil and blend until smooth, about 1 minute. Set the pesto aside. Preheat one side of an electric indoor grill to 375ºF and the other side to 400ºF. Using your fingertips, loosen the skin on each chicken breast to create a small pocket. Spoon 2 tsp. pesto into each pocket, then gently spread out the pesto with your fingertips. Grill the chicken, skin side down, over 400ºF heat for 6 minutes. Rotate the chicken 180 degrees and grill until the skin is golden brown and crisp, about 5 minutes more. Turn the chicken over and grill, rotating as needed to ensure even browning, until an instant-read thermometer inserted into the thickest part of a breast registers 160ºF, 12 to 14 minutes more. Meanwhile, in a bowl, stir together the potatoes, the 3 Tbs. olive oil, salt and pepper. Grill the potatoes, cut side down, over 375ºF heat for 9 to 15 minutes, rotating them every 4 minutes. Serve the chicken with the potatoes and pass the remaining pesto alongside. Serves 4.