Chicken Breast with Arugula Pesto

Ingredients

• 1 large bundle of finely leafed arugula
• 50 g Parmesan
• 2 tbsp pine nuts
• 2 Garlic cloves
• 125 ml good olive oil
• iodized salt
• black pepper (freshly ground)
• 400 g chicken breast fillet
• 2 tbsp sunflower oil
• 4 ripe plum tomatoes

Instructions

1. 1.

   Rinse the arugula. Grate the cheese finely. Toast the pine nuts in a pan, then set aside. Peel and roughly chop the garlic. Blend the arugula with the toasted pine nuts until smooth. Add the cheese and olive oil (leave 2 tbsp for later), season with salt and pepper, and mix well. Rinse and pat dry the chicken fillets, then season them. Heat sunflower oil in a pan and cook the fillets, turning occasionally, for about 10 minutes.

2. 2.

   Halve the tomatoes horizontally, drizzle with the remaining olive oil, and season with salt and pepper. Grill under a hot grill or in a grill pan for about 5 minutes. Slice the chicken fillets. Plate with arugula pesto and grilled tomatoes.