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Poached Chicken Breasts With Arugula Pesto Sauce

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Meats		June 1995	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

INSTRUCTIONS

Make arugula pesto sauce:  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 chicken with sauce.  Serves 6.  Gourmet June 1995
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
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