Poached Chicken Breast With Arugula Pesto
By á-174942
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)
Details
Servings 6
Preparation
Step 1
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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