Grilled Chicken with Arugula Pesto
Grilled Chicken with Arugula Pesto might be a good recipe to expand your hor d'oeuvre repertoire. One serving contains 203 calories, 2g of protein, and 21g of fat. This recipe serves 4. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. 151 person have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Head to the store and pick up arugula leaves, olive oil, slivered almonds, and a few other things to make it today. It is perfect for The Fourth Of July.
Watch how to make this recipe.
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.
Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Masia de la Luz Cava Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Masia de la Luz Cava BrutLively and intense, this Cava has beautiful notes of green apple and honey as well as refreshing acidity. Perfect as an aperitif and with any seafood-inspired recipe.