Poached Chicken Breast with Arugula Pesto Recipe

Name: Poached Chicken Breast with Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups packed arugula (about 3/4) pound), washed well and spun dry; 1/3 cup pine nuts, toasted golden and 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; 3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

Servings: persons

3 cups packed arugula (about 3/4) pound), washed well and spun dry
1/3 cup pine nuts, toasted golden and 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
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

1
In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine.
2
With motor running add oil in a stream, blending mixture until smooth.
3
Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap.
4
Bring sauce to room temperature to continue.
5
Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
6
In a 6-quart saucepan bring broth and water to a boil.
7
Add chicken and simmer, covered, 9 minutes.
8
Remove pan from heat and let chicken stand in cooking liquid, covered, until, cooked through, about 20 minutes.
9
Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered.
10
Bring chicken to room temperature to continue.
11
Drain chicken and slice 1/4 inch thick.
12
Serve with sauce.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups packed arugula (about 3/4) pound), washed well and spun dry, 1/3 cup pine nuts, toasted golden and cooled, 1/2 cup freshly grated Parmesan cheese, 1/2 teaspoon salt, and more.

Yes, Poached Chicken Breast with Arugula Pesto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Chicken Breast with Arugula Pesto

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