Grilled chicken with rocket pesto

Grilled chicken with rocket pesto
  • 40g sliced or slivered almonds or shelled pistachios
  • 80g packed fresh rocket leaves
  • 40g packed fresh basil leaves
  • 1/2 lemon, juiced
  • 1 clove garlic, grated or minced
  • Salt and freshly ground black pepper
  • 85ml extra-virgin olive oil
  • 4 small pieces boneless, skinless chicken breast (tenders removed)
1) Preheat griddle pan to high.

2) Toast the nuts lightly in small frying pan 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. With the processor on, stream in the extra-virgin olive oil to form thick pesto.

4) Lightly pound out the chicken, then rub all sides with the pesto.

5) Spray the griddle pan with cooking spray or rub with a little oil and griddle the chicken 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.

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