Potato-Chip Crusted Chicken with Arugula Pesto

Step 2

Make the Pesto: In a food processor, pulse together the arugula, parsley, garlic, hazelnuts, Parmesan and salt to form a paste, scraping down the side of the bowl as needed. Slowly stream in the olive oil as you continue pulsing to form a smooth, bright sauce. Taste and season with salt as needed.

Step 3

Make the Chicken: Place a cooling rack on a parchment-lined baking sheet and coat the rack with nonstick spray. Position one oven rack so that the chicken will be 2 to 3 inches away from the broiler, and one in the middle of the oven. Preheat the oven to 400°F.

Step 4

Spread ¼ cup flour on a large plate and season with a pinch each of salt and pepper. Add the milk to a medium bowl and season with a pinch each of salt and pepper. Fill a separate medium bowl with the potato-chip crumbs, the remaining 1 tablespoon flour and the cayenne, and stir to combine.

Step 5

Season each chicken breast on both sides with a pinch each of salt and pepper. One at a time, dip each breast into the seasoned flour to coat, shaking off any excess, then dunk into the milk, letting any excess drip off, and then roll through the potato-chip mixture, pressing to coat. Place on the prepared baking rack. Pat any remaining potato-chip coating on top of the chicken breasts.

Step 6

Bake the chicken breasts on the middle rack until the crusts are golden, they're just cooked through and their juices run clear, 18 to 20 minutes. Remove the chicken from the oven and turn on the broiler.

Step 7

Cover each chicken breast with 2 slices of mozzarella. Return the chicken to the oven on the top rack, and broil until the cheese is bubbling and just beginning to brown, about 4 minutes. Transfer to a large serving platter and let rest for about 5 minutes. Gently smear a few spoonfuls of the pesto onto each chicken breast and serve.