Poached chicken breast with arugula pesto

1 servings

Ingredients

Quantity Ingredient
3 cups Packed arugula; (about 3/4) pound),
; washed well and
; spun dry
⅓ cup Pine nuts; toasted golden and
; cooled
½ cup Freshly grated Parmesan cheese
½ teaspoon Salt
1 large Garlic clove; chopped
3 tablespoons Olive oil
¼ cup Hot water plus additional; if desired
3 cups Chicken broth
2 cups Water
3 Whole boneless skinless chicken breasts; (about 2 1/4
; pounds), halved

Directions

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 ¼ 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 ¼ 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: ½ Grain(Starch); 25½ Lean Meat; 0 Vegetable; 0 Fruit; 11 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9408 Converted by MM_Buster v2.0n.

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