Poached Chicken Breast With Arugula Pesto

Poached Chicken Breast With Arugula Pesto
Poached Chicken Breast With Arugula Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups arugula - (packed), washed well, and spun dry

  • 1/3

    cup pine nuts toasted, cooled

  • 1/2

    cup freshly-grated Parmesan cheese

  • 1/2

    teaspoon salt

  • 1

    large garlic clove chopped

  • 3

    tablespoons olive oil

  • 1/4

    cup hot water plus additional, if desired

  • 3

    cups chicken broth

  • 2

    cups water

  • 6

    boneless skinless chicken breasts halves (abt 2 1/4 lbs)

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 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. This recipe yields 6 servings.

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