2) Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
3) Add the rocket, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
4) With the processor on, stream in the extra-virgin olive oil to form thick pesto.
5) Lightly pound out the chicken, then rub all sides with the pesto. Spray the griddle pan with cooking spray or rub with a little oil and griddle the chicken for 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.