Categories: Chicken
Ingredients
- Pesto:
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves
- 1/2 cup fresh mint leaves
- 1/2 cup grated Parmesan
- 1/4 cup shelled pistachios
- Juice of 1 lemon
- 2 small garlic cloves, peeled
- 1/4 cup olive oil
- Pizzette:
- 4 chicken breasts
- Salt and pepper
- 4 tbsp olive oil
- 16 oz. fresh mozzarella, thinly sliced
- 1 pint cherry tomatoes, halved
- 2 cups baby arugula
Directions
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In a food processor, pulse the herbs, Parm, nuts, lemon juice, and garlic into a thick paste. With the machine running, stream in the olive oil until incorporated.
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Using a sharp knife, butterfly each chicken breast by cutting horizontally almost all the way through. Open each piece like a book; pound between sheets of plastic wrap until about 1/8 inch thick. Season the chicken with salt and pepper.
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In a large nonstick griddle or cast-iron skillet, heat 2 tbsp olive oil over medium-high. Working with 2 pieces at a time, cook the chicken for about 3 minutes. Turn and top with half the pesto and half the mozzarella. Cover the pan with foil and cook until the cheese melts and the chicken is cooked through, about 1 minute. Transfer to plates. Add the remaining 2 tbsp oil to the skillet and repeat with the remaining chicken, pesto, and mozzarella.
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Top each pizzette with the tomatoes and arugula.