| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Cklive21 | 1 | servings | |
INGREDIENTS
| 3 | c | Packed arugula; (about 3/4) pound), |
| ; washed well and | ||
| ; spun dry | ||
| 1/3 | c | Pine nuts; toasted golden and |
| ; cooled | ||
| 1/2 | c | Freshly grated Parmesan cheese |
| 1/2 | ts | Salt |
| 1 | lg | Garlic clove; chopped |
| 3 | tb | Olive oil |
| 1/4 | c | Hot water plus additional; if desired |
| 3 | c | Chicken broth |
| 2 | c | Water |
| 3 | Whole boneless skinless chicken breasts; (about 2 1/4 | |
| ; pounds), halved |
INSTRUCTIONS
In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired. In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until, cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve with sauce. Yield: 6 servings Converted by MC_Buster. Per serving: 1515 Calories (kcal); 76g Total Fat; (46% calories from fat); 189g Protein; 10g Carbohydrate; 411mg Cholesterol; 3832mg Sodium Food Exchanges: 1/2 Grain(Starch); 25 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9408 Converted by MM_Buster v2.0n.
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