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 | t | Salt |
1 | Garlic clove, chopped | |
3 | T | 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 | ||
11 1/2 | Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW |
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; #CL9408 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4987
Calories From Fat: 2690
Total Fat: 302g
Cholesterol: 1756.9mg
Sodium: 8718.7mg
Potassium: 4592mg
Carbohydrates: 160.4g
Fiber: 2.3g
Sugar: 4.8g
Protein: 391.5g