Grilled Chicken Breasts With Arugula Pesto
Marinating chicken breasts in pesto before grilling them results in moist, flavorful chicken. This recipe also yields a big batch of arugula pesto, which leaves you with extra to serve on the side. (You could also add a touch of mayonnaise to any remaining pesto, then slather it on some grilled bread to make a chicken sandwich.) While classic pesto is traditionally made with pine nuts and basil, arugula adds a pepperiness that pops when the marinated chicken is grilled. The addition of fresh lemon juice balances out arugula’s bold, bitter notes while also tenderizing the chicken. Though pine nuts are traditional, walnuts are significantly cheaper — and add earthy flavor without overpowering the arugula or Parmesan. This pesto will keep in the refrigerator for up to 1 week or frozen for up to 3 months. Serve the grilled chicken alongside chopped salad, coleslaw or grilled zucchini.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½cup walnut halves and pieces
- 5ounces arugula
- 1 ½cups/2 ounces grated Parmesan
- 3tablespoons fresh lemon juice
- 2small garlic cloves, peeled
- ¾cup olive oil, plus more for drizzling
- Salt and pepper
- 4medium boneless, skinless chicken breasts (about 8 ounces each)
- Lemon wedges, for serving
Instructions
Step 1
Toast the walnuts in a small skillet over medium heat until fragrant and the oils just begin to release, about 5 minutes. Remove from the heat and cool completely.Step 2
When the walnuts have cooled, transfer to the bowl of a food processor along with the arugula, Parmesan, lemon juice and garlic. Turn on the machine and, with the motor running, slowly add the olive oil. When the pesto is slightly smooth, season with salt and pepper. (There will be a scant 2 cups.)Step 3
Place the chicken breasts in an even layer in a shallow bowl or baking dish. Add 2/3 cup of the pesto to coat the chicken. Cover and refrigerate for at least 1 hour and up to 4 hours.Step 4
Light a grill. Remove the chicken breasts from the marinade, shaking off any excess and discarding the used marinade. Season the chicken all over with salt and pepper then grill, flipping once, until lightly charred and a thermometer inserted into the thickest part reads 165 degrees, about 10 minutes.Step 5
Transfer the cooked chicken breasts to a cutting board to rest for 10 minutes before thinly slicing. Drizzle with more olive oil, then serve with extra pesto and lemon wedges.