Grilled Pesto Chicken Breasts And Arugula
- 5 large chicken breasts
- 2 cups purchased Italian salad dressing (optional)
- juice of three lemons
- 8 large leaves of fresh basil (optional)
- 3 Tbls. olive oil
- 1 small jar pesto
- 1/4 cup Hellman's light mayonaise
- Salt & freshly ground pepper
- Shaved parmesan cheese
- Take largest chicken breasts available. Marinate a few hours with fresh basil and purchased Italian salad dressing and olive oil (marinating is optional). Coat with olive oil if not marinated. Grill for 5-8 minutes each side. Spread immediately with pesto (be generous) and sprinkle with lemon juice. Slice as though for sandwiches. Serve on a bed of arugula, olive oil, lemon juice, salt, pepper, and shaved parmesan. Put a dollop of pesto mayo (mix remaining pesto and mayo) on the side. Or offer as sandwiches. Fantastico.
chicken breasts, purchased italian salad dressing, three, fresh basil, olive oil, pesto, mayonaise, salt, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/grilled-pesto-chicken-breasts-and-arugula-50143829 (may not work)