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Poached Chicken Breast With Arugula Pesto

January 28, 2023

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) ---------------------------------------------- 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