Potato chip–crusted chicken with arugula pesto

1½ cups packed fresh arugula

½ cup flat-leaf parsley leaves

1 medium garlic clove, roughly chopped ¼ cup plus 2 tbsp toasted hazelnuts, roughly chopped

2 oz Parmesan cheese, coarsely grated (scant ¾ cup)

¼ tsp kosher salt, plus more to taste ½ cup extra virgin olive oil

¼ cup plus 1 tbsp all-purpose flour

Freshly ground black pepper

¼ cup whole milk

1½ cups crushed kettle-style potato chips ¾ tsp cayenne pepper

4 skinless, boneless chicken breast halves 8 (¼-inch-thick) slices fresh, unsalted mozzarella

In a food processor, pulse together arugula, parsley, garlic, hazelnuts, Parmesan, and salt to form a paste, scraping down sides of bowl as needed. Slowly stream in olive oil as you continue pulsing to form a smooth, bright sauce. Taste and adjust for salt.