Grilled Chicken With Arugula Pesto
This recipe combines tender grilled chicken breasts stuffed with flavorful arugula pesto, accompanied by perfectly grilled fingerling potatoes. The vibrant pesto adds a zesty kick to the juicy chicken, making it a delicious and satisfying dish that is perfect for a delightful meal.
— Constant Cookbook
Ingredients
- 2 1/2 cups packed arugula
- 1 garlic clove, peeled
- 1/4 cup toasted pine nuts
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 8 tsp. fresh lemon juice
- 3/4 tsp. kosher salt, plus more, to taste
- 3/4 tsp. freshly ground pepper, plus more, to taste
- 3/4 cup plus 3 Tbs. olive oil
- 4 boneless, skin-on chicken breast halves
- 2 lb. fingerling potatoes, halved lengthwise and boiled until just tender
Instructions
- In the blending cup of an immersion blender, combine the arugula, garlic, pine nuts, cheese, lemon juice, the 3/4 tsp. salt and 3/4 tsp. pepper and blend until coarsely chopped, about 30 seconds. While blending, slowly stream in the 3/4 cup olive oil and blend until smooth, about 1 minute. Set the pesto aside.
- Preheat one side of an electric indoor grill to 375ºF and the other side to 400ºF.
- Using your fingertips, loosen the skin on each chicken breast to create a small pocket. Spoon 2 tsp. pesto into each pocket, then gently spread out the pesto with your fingertips. Grill the chicken, skin side down, over 400ºF heat for 6 minutes. Rotate the chicken 180 degrees and grill until the skin is golden brown and crisp, about 5 minutes more. Turn the chicken over and grill, rotating as needed to ensure even browning, until an instant-read thermometer inserted into the thickest part of a breast registers 160ºF, 12 to 14 minutes more.
- Meanwhile, in a bowl, stir together the potatoes, the 3 Tbs. olive oil, salt and pepper. Grill the potatoes, cut side down, over 375ºF heat for 9 to 15 minutes, rotating them every 4 minutes. Serve the chicken with the potatoes and pass the remaining pesto alongside. Serves 4.
Yield
Serves 4.
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