Paillard “Pizzette” with Summer Pesto, Tomatoes and Arugula

(from castro15’s recipe box)

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

  1. 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.

  2. 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.

  3. 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.

  4. Top each pizzette with the tomatoes and arugula.

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