Arugula Walnut Pesto with Pan Fried Chicken

We can’t get enough of pesto over here! If I can get all the vegetables into the sauce for the kids they never know, and just love it! Also pesto happens to be some of their favorite dinners. Packed with arugula, basil, garlic, walnuts, parmesan and olive oil then topping it with a crisp pan fried chicken it just hits the spot!

Arugula Walnut Pesto

• 1/2 cup toasted chopped walnuts
• 2-3 garlic cloves, peeled
• 2 cups arugula
• 1 cup basil leaves
• 1/2 cup fresh grated parmesan cheese
• 1 cup olive oil
• salt and black pepper to taste
• 1 lb. pasta of choice

Crispy Chicken

• 2 boneless skinless chicken breast
• 1 cup all purpose flour
• 1 tsp. paprika
• 1 tsp. garlic powder
• 2 tsp. parsley
• salt and pepper
• 2 eggs
• 1 cup panic bread crumbs
• 1/4 cup neutral oil

Directions

Starting with the pesto, preheat the oven to 350 degrees, and pour the walnuts onto a rimmed baking pan and toast in the oven for about 8-10 minutes.

Add the toasted walnuts and garlic to the food processor with metal blade attachment. Blend until a fine paste, scraping down the sides as needed. Add in the arugula, basil, cheese and with the motor running pour in the olive oil. Puree until smooth. Season with salt and pepper.

Bring a pot of salted water to a boil.

Then for the chicken set up a little breading station with three separate shallow dishes. In the first one add the flour and seasonings and mix together. In the second add the eggs, and the third add the panko bread crumbs.

For the chicken, place onto the piece of parchment and fold it over the top, pound out the chicken evenly until about 1/4 inch thick. Place the first one into the flour coating both sides and letting any excess brush off, then place into the egg and then the panko bread crumbs, pressing it into the chicken to ensure it sticks. Continue with the second one.

Place a skillet over medium heat with the neutral oil. Make sure the oil is hot enough before adding in the chicken. Once hot, add the chicken and fry on each side for about 3-4 minutes, working in batches if needed. Once both sides are crisp and golden place onto a baking pan. Then place them into the oven to finish cooking for about 5-6 minutes.

Add the pasta to the water and cook as directed. Strain out the water and add the pesto to the pasta. Mix together until combined and spoon into serving bowls. Once the chicken is cooked slice and place over the top of the pasta. Top with fresh grated parmesan and enjoy!