Poached Chicken Breasts With Arugula Pesto Sauce Recipes

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CHICKEN WITH ARUGULA PESTO



Chicken With Arugula Pesto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
6 ounces orecchiette (about 1 1/2 cups)
1/2 pound green beans, trimmed and cut into pieces
1/3 cup grated parmesan cheese
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
3 cups baby arugula
1/2 cup firmly packed fresh parsley
2 tablespoons almonds or hazelnuts, toasted
1 tablespoon fresh lemon juice
4 small skinless, boneless chicken breasts (about 1 1/4 pounds)
2 medium tomatoes, halved
2 teaspoons whole-wheat breadcrumbs

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
  • Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
  • Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
  • Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.

FOOLPROOF POACHED CHICKEN WITH GINGER SHALLOT SAUCE



Foolproof Poached Chicken with Ginger Shallot Sauce image

A foolproof method for poaching chicken breast with guaranteed juicy chicken every single time. Served with a Ginger Shallot (Scallion) Sauce that is so good, you will want to put it on everything! Also accompanied with a quick chilli sauce (optional). This is like a (much) faster, healthier midweek version of the famous Hainanese Chicken & Rice. Also see cooking video below recipe - don't miss the Dozer cameo at the end! HIGH ALTITUDE locations - please see note 4

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 35m

Number Of Ingredients 11

2 chicken breasts (, boneless skinless, 250g/8.5 oz each (Note 1))
3 - 4 shallots / scallions (, green and white part thinly sliced (1 heaped cup))
2 tbsp finely grated ginger
1/4 tsp salt
5 tbsp vegetable oil ((or peanut or grapeseed oil))
1 tbsp chilli paste
1 tbsp Sriracha
1 tsp soy sauce
1 tsp sugar
1 garlic clove
1 tsp grated ginger

Steps:

  • Take chicken out of the fridge 30 minutes before cooking.
  • Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it.
  • Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min, won't overcook).
  • Remove chicken from water and slice. Serve with Sauces (below) and rice.
  • Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.
  • Mix ingredients in a bowl. Set aside for 15 minutes.

Nutrition Facts : ServingSize 167 g, Calories 381 kcal, Carbohydrate 5.4 g, Protein 40.9 g, Fat 21.7 g, SaturatedFat 3.4 g, Cholesterol 107 mg, Sodium 396 mg, Fiber 0.8 g, Sugar 1.5 g

POACHED CHICKEN BREAST



Poached Chicken Breast image

Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!

Provided by Ace

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 10

1 (32 fluid ounce) container chicken stock
32 fluid ounces water, or more if needed
1 yellow onion, peeled and slits cut into it
1 bunch celery, stalks (including leaves) separated
3 carrots
2 tablespoons tomato paste, or more to taste
1 tablespoon salt
5 whole black peppercorns
1 bay leaf
2 pounds skinless, boneless chicken breast halves, each cut in half

Steps:

  • Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
  • Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS



How to Make Perfectly Poached Chicken Breasts image

Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.

Provided by Fiona Haynes

Categories     Dinner     Lunch     Ingredient

Time 35m

Number Of Ingredients 4

2 chicken breasts (boneless, skinless; about 1 pound)
1 1/2 to 2 cups chicken broth (fat-free and low-sodium, or water)
2 teaspoons dried mixed herbs
1 bay leaf

Steps:

  • Gather the ingredients.
  • Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
  • Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
  • Partly cover with the pot lid and cook for 10 minutes.
  • Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
  • Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
  • Serve and enjoy.

Nutrition Facts : Calories 197 kcal, Carbohydrate 1 g, Cholesterol 96 mg, Fiber 0 g, Protein 37 g, SaturatedFat 1 g, Sodium 361 mg, Sugar 0 g, Fat 4 g, ServingSize 3-4 servings, UnsaturatedFat 0 g

POACHED CHICKEN WITH TARRAGON CREAM SAUCE



Poached Chicken With Tarragon Cream Sauce image

This is a classic dish that I made in my basic culinary class. I thought it was delicious, so I decided to share. Enjoy!

Provided by SaffronMeSilly

Categories     Chicken

Time 25m

Yield 8 chicken breasts, 8 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 1/2 ounces whole butter
4 ounces white wine
1 pint chicken stock
1 bay leaf
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
1 ounce flour
4 ounces heavy cream
fresh tarragon sprig (to garnish)

Steps:

  • Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
  • Select a pan that will just hold the breasts when they are placed close together.
  • Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
  • Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
  • Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
  • Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
  • Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
  • Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
  • Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
  • Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
  • Once liquid has thickened, add cream, and continue whisking until desired thickness.
  • Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.

HOW TO MAKE ARUGULA PESTO



How to Make Arugula Pesto image

This twist on classic pesto subs arugula for basil to make a spunky, peppery addition to pasta, chicken or topped on steak.

Provided by Heidi

Categories     Condiment

Time 10m

Number Of Ingredients 7

2 cups arugula leaves
1/2 cup grated Parmesan Cheese
1/4 cup toasted pine nuts
1 clove garlic (, peeled)
1/2 lemon (, juiced)
pinch of kosher salt
1/2 cup extra-virgin olive oil

Steps:

  • In the bowl of a food processor, add the arugula, Parmesan cheese, pine nuts, garlic, lemon and kosher salt and pulse for 30 seconds to one minute or until the mixture is mostly fine.
  • Turn the processor onto blend and slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt to your preference. Scrape down the sides of the bowl and blend once more. Transfer to a glass container (mine fit an 8 ounce glass container) and refrigerate for up to 2 weeks. Serve with pasta, chicken, or on flatbread or as a dipping sauce.

PASTA WITH PESTO AND POACHED CHICKEN



Pasta with Pesto and Poached Chicken image

Make and share this Pasta with Pesto and Poached Chicken recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces dried wagon wheel macaroni or 6 ounces rotini pasta (about 2 cups)
12 ounces boneless skinless chicken breast halves, cut into 1 inch pieces
1/4 cup refrigerated pesto sauce
1/2 cup fat free sour cream
1 cup chopped fresh vegetables (such as red, yellow or green sweet pepper, broccoli florets, zucchini or cucumber)
1 small tomatoes, chopped
1/4 cup toasted pine nuts or 1/4 cup chopped walnuts, toasted (optional)

Steps:

  • Cook pasta according to package directions, adding chicken the last 5 to 6 minutes of cooking.
  • Cook till pasta is tender but firm and chicken is no longer pink.
  • Drain pasta and chicken.
  • Rinse with cold water, drain again.
  • Combine pesto and sour cream in a large mixing bowl.
  • Add pasta/chicken mixture, chopped veggies and tomato.
  • Toss lightly to coat.
  • If desired, sprinkle with nuts.

POACHED CHICKEN BREASTS WITH ARUGULA PESTO SAUCE



Poached Chicken Breasts with Arugula Pesto Sauce image

Categories     Food Processor     Chicken     Garlic     Poach     Quick & Easy     Low Cal     Parmesan     Pine Nut     Arugula     Chill     Gourmet

Yield Serves 6

Number Of Ingredients 11

For arugula pesto sauce
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

Steps:

  • Make arugula pesto sauce:
  • 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 chicken with sauce.

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