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Rachael Ray's Paillard "Pizzette" with Summer Pesto, Tomatoes & Arugula

Rachael Ray Every Day
  • minutes
  • Serves 4

INGREDIENTS

1 cup

(loosely packed) fresh basil leaves

1 cup

(packed) fresh flat-leaf parsley leaves

1/2 cup

(loosely packed) fresh mint leaves

1/2 cup

grated Parmigiano-Reggiano

1/4 cup

shelled pistachios (I like Sicilian)

Juice of 1 lemon (about 1/4 cup)

2

small cloves garlic, peeled

About 1/4 cup EVOO

4

boneless, skinless chicken breasts (6 to 8 oz. each)

Salt and pepper

4 tbsp

olive oil

16 oz

fresh mozzarella, thinly sliced

1 pint

cherry tomatoes, halved

2 cups

baby arugula