Chicken Breast with Arugula Pesto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
609
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 609 kcal | (29 %) | ||
| Protein | 31.8 g | (32 %) | ||
| Fat | 51.5 g | (44 %) | ||
| Carbohydrates | 6 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large bunch leaved Arugula
- 50 grams Parmesan
- 2 Tbsps Pine nuts
- 2 garlic cloves
- 125 milliliters good-quality olive oil
- Iodized salt
- freshly ground Black pepper
- 400 grams Chicken breasts
- 2 Tbsps sunflower oil
- 4 Beefsteak tomato
Preparation steps
1.
Rinse and trim arugula. Finely grate cheese. Toast pine nuts in a dry pan. Remove nuts from pan. Peel and coarsely chop garlic. In a blender, puree arugula with pine nuts and garlic. Stir in cheese and up to 2 tablespoons oil and season with salt and pepper. Rinse chicken, pat dry and season with salt and pepper. Heat sunflower oil in a pan. Add chicken and sauté about 10 minutes.
2.
Halve tomatoes horizontally, drizzle with remaining olive oil and season with salt and pepper. Broil tomatoes, watching carefully, about 5 minutes. (Alternatively, grill tomatoes in a grill pan.) Cut chicken breast into slices and serve with arugula pesto and tomatoes.
