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.
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