Poached Chicken Breast With Arugula Pesto

Recipe Ingredients

3 cups	711ml	Arugula - (packed), washed well,
		And spun dry
1/3 cup	78ml	Pine nuts - toasted, cooled
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Garlic clove - chopped (large)
3 tablespoons	45ml	Olive oil
1/4 cup	59ml	Hot water - plus additional,
		If desired
3 cups	711ml	Chicken broth
2 cups	474ml	Water
6		Boneless skinless chicken breasts halves - (abt 2 1/4 lbs)

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9408) - from the TV FOOD - NETWORK

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