Poached Skate With Pesto Sauce Recipes

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

Ingredients

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.

POACHED SKATE WITH PESTO SAUCE

Poached Skate With Pesto Sauce image

Provided by Bryan Miller And Pierre Franey

Categories dinner, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

Ingredients

4 boneless, skinless skate wings, about 1 1/2 pounds
4 tablespoons white-wine vinegar
4 sprigs fresh thyme, or 1 teaspoon dried
1 large bay leaf
4 sprigs fresh parsley
Salt to taste
8 whole peppercorns
Orzo with fresh tomato (see recipe)
Pesto sauce (see recipe)

Steps:

Arrange the skate wings in a skillet large enough to hold all the fish in one layer. Cover with water and add the vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a gentle rolling boil and turn off the heat. Let sit for four to five minutes.
Drain the fish and transfer them to warm serving plates on top of the orzo. Drizzle some pesto sauce over all and serve immediately.

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