As we approach summertime we begin to think about ways to get outside more. As the daylight starts to increase our dinner options are no longer limited to the oven or stove, but now we have the grill!!! Now Tyler and I don't actually have outdoor space unfortunately, but this didn't;t stop me from pulling out my oven top grill pan and grilling inside with all of our windows open.
On top of this beautifully grilled chicken ( which has a twist as you will see to lock in flavor) I also diced to experiment with my pesto recipe, and by experiment I mean I had no spinach left and so I had to use arugula. Little did I know that the spice in the arugula would actually make a fantastic pesto sauce to top any type of meat and even rubbed into salmon and baked!
4 skinless boneless chicken breasts
1 cup or arugula
1/2 cup of cashews
1/2 cup of olive oil
1/8 up of water
1/4 cup nutritional yeast
1 tablespoon Kerrys gold butter
1. Begin by making the pesto, this is something that can be made days in. advance and stored in an air tight container in your fridge or made day of. Place all of the ingredients ( nutritional yeast, cashews, EVOO, water and arugula) into a blender and blend for 30 seconds, scrap down the sides and continue to blend until a nice thick and drizzly sauce has been created.
2. Take your chicken breasts and wash them with water, pat them down with a bowl to remove excess liquid and then rub them with a little bit of butter, this will help us get those delicious grill marks.
3. Place on the grill or your grill pan and cook for 2 minutes on each side, we are only looking for the grill marks.
4. Will grilling preheat your oven to 325. Once grill marks have been created take off and put in an oven dish and bake for 20 minutes ( checking the inside should be at 165 degrees).
Baking the chicken leaves to moisture inside while allowing for the appearance of the chicken being grilled.
Drizzle the pesto on top and sprinkle with more nutritional yeast or feta cheese as pictures above ( its our fav!)