Best Grilled Chicken With Arugula Pesto Recipes

Easy Grilled Pesto Chicken image

Provided by Eileen

Time 17m

Number Of Ingredients 2

4 medium boneless chicken breasts, about 6 ounces each (Note 1)
1/2 cup homemade skinny basil pesto (Note 2)

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.

Nutrition Facts : ServingSize 1 cutlet, Calories 100 kcal, Protein 23 g, Fat 2 g, Cholesterol 68 mg, Sodium 90 mg

Chicken With Arugula Pesto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
6 ounces orecchiette (about 1 1/2 cups)
1/2 pound green beans, trimmed and cut into pieces
1/3 cup grated parmesan cheese
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 cups baby arugula
1/2 cup firmly packed fresh parsley
2 tablespoons almonds or hazelnuts, toasted
1 tablespoon fresh lemon juice
4 small skinless, boneless chicken breasts (about 1 1/4 pounds)
2 medium tomatoes, halved
2 teaspoons whole-wheat breadcrumbs

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.