Chicken with Arugula Walnut Pesto
Chicken is such a versatile meat to prepare because you can add just about any side dish with it and it just tastes delicious. I decided to try a new twist on a pesto sauce and create it with arugula and walnuts instead of the usual basil and pine nuts. The arugula gives it a peppery taste while the walnuts create a smooth, buttery taste. After I cooked the chicken I spread some of the pesto on top of the chicken so I can enjoy it with every bite! The mashed potato was a nice compliment to the chicken and pesto. I cooked the potato with the skin on for extra vitamins and used a little bit of butter and milk to mash it. Nothing complicated, the whole meal was prepared under 30 minutes. How easy is that?
Equipment
- food processor
- Medium skillet
- paper towels
Ingredients
- 1 cup arugula
- 2 cloves garlic
- 1/4 cup walnuts
- 1/8 cup extra virgin olive oil
- to season salt and pepper
- 1 6-8 oz boneless, skinless chicken breast
- 1 tablespoon olive oil
Instructions
- Place all ingredients for the arugula walnut pesto in a food processor and mix to create a creamy mixture, about 1-2 minutes. Stop periodically to scrape the sides down. Add olive oil accordingly to create the consistency you like.
- Add the olive oil to a medium skillet and heat until shimmering hot.
- Wipe the chicken breasts with paper towels to remove any moisture to help with searing.
- Season the chicken with salt and pepper.
- Place the chicken in the hot oil and do not move the chicken for 4 minutes.
- Carefully turn the chicken over to the other side and cook for an additional 4 minutes.
- Remove the chicken and allow to rest for a few minutes.
- Place the pesto on top of the chicken and serve with mashed potatoes.
Tried this recipe?Let us know how it was!