| 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 |
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
FOR ARUGULA PESTO SAUCE
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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