Grilled Chicken with Arugula Pesto

• 1 lb. cherry or Campari tomatoes on the vine
• 1/4 tsp. kosher salt
• 1/4 tsp. Black pepper
• 4 boneless and skinless chicken-breast halves
• 1/4 tsp. kosher salt
• 1/4 tsp. Black pepper
• 2 c. baby arugula
• 1 c. fresh basil leaves
• 1/2 c. grated fresh Parmesan cheese
• 13 c. pine nuts
• 13 c. olive oil
• 1/4 c. water
• 1/2 tsp. kosher salt

1. Heat oven to 450 degrees F. Heat a stovetop grill pan over medium heat.
2. Roasted tomatoes: Place tomatoes on a baking sheet lined with parchment paper or foil; lightly coat with olive oil cooking spray and season with salt and pepper.
3. Roast tomatoes 10 to 12 minutes or until lightly charred and softened.
4. Chicken: Meanwhile, lightly coat chicken breasts with cooking spray and season with salt and pepper.
5. Grill 4 minutes per side or until just cooked through.
6. Remove to a plate; loosely cover with foil and let rest.
7. Arugula pesto: Put pesto ingredients in a food processor and pulse until smooth (makes 1 1/4 cups).
8. Place chicken on plates and drizzle each with 2 tablespoons pesto.
9. Serve with roasted tomatoes.
10. Store remaining pesto in the refrigerator for up to one week.

cherry, kosher salt, black pepper, kosher salt, black pepper, baby arugula, fresh basil, parmesan cheese, nuts, olive oil, water, kosher salt

Taken from www.delish.com/recipefinder/grilled-chicken-arugula-pesto-recipe-rbk0911 (may not work)