Mozzarella Chicken with Arugula-Pesto Salad
By America's Test KitchenPublished on April 8, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
2 cups fresh basil leaves ½ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 garlic cloves, peeledSalt and pepper 4 (6-ounce) boneless, skinless chicken breasts, trimmed1 (4-ounce ball) fresh mozzarella, sliced into 4 equal pieces6 ounces grape tomatoes, halved2 ounces (2 cups) baby arugula
Before You Begin
Be sure to buy fresh mozzarella cheese packed in liquid, not the low-moisture blocks in plastic.
Instructions
- Process basil, 1/2 cup oil, vinegar, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in food processor until smooth, about 1 minute. Set aside 1/4 cup pesto for serving. Transfer remaining pesto to large bowl. Pat chicken dry with paper towels and season with salt and pepper.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook chicken until golden brown and registers 160 degrees, about 6 minutes per side. Top each breast with 1 piece mozzarella, cover skillet, and let sit off heat until cheese is melted, about 4 minutes.
- Add tomatoes and arugula to bowl with pesto and toss to combine. Season with salt and pepper to taste. Arrange salad on serving platter, top with chicken, and drizzle with reserved pesto. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 cups fresh basil leaves
½ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, peeled
Salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 (4-ounce ball) fresh mozzarella, sliced into 4 equal pieces
6 ounces grape tomatoes, halved
2 ounces (2 cups) baby arugula
Ingredients
2 cups fresh basil leaves
½ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, peeled
Salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 (4-ounce ball) fresh mozzarella, sliced into 4 equal pieces
6 ounces grape tomatoes, halved
2 ounces (2 cups) baby arugula
Ingredients
2 cups fresh basil leaves
½ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, peeled
Salt and pepper
4 (6-ounce) boneless, skinless chicken breasts, trimmed
1 (4-ounce ball) fresh mozzarella, sliced into 4 equal pieces
6 ounces grape tomatoes, halved
2 ounces (2 cups) baby arugula
Why This Recipe Works
Balsamic vinegar adds brightness to this pesto and lets it double as a vinaigrette.
Before You Begin
Be sure to buy fresh mozzarella cheese packed in liquid, not the low-moisture blocks in plastic.
Instructions
- Process basil, 1/2 cup oil, vinegar, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in food processor until smooth, about 1 minute. Set aside 1/4 cup pesto for serving. Transfer remaining pesto to large bowl. Pat chicken dry with paper towels and season with salt and pepper.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook chicken until golden brown and registers 160 degrees, about 6 minutes per side. Top each breast with 1 piece mozzarella, cover skillet, and let sit off heat until cheese is melted, about 4 minutes.
- Add tomatoes and arugula to bowl with pesto and toss to combine. Season with salt and pepper to taste. Arrange salad on serving platter, top with chicken, and drizzle with reserved pesto. Serve.
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