• 1/4 cup sliced or slivered almonds or shelled pistachios
• 1 cup packed fresh arugula leaves
• 1/2 cup packed fresh basil leaves
• 1/2 lemon, juiced
• 1 clove garlic, grated or minced
• Salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil (EVOO)
• 4 small boneless, skinless chicken breasts (tenders removed)
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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 EVOO to form a 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 for 2-4 minutes on each side.

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