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