Chicken Breast with Arugula Pesto

0
Average: 0 (0 votes)
(0 votes)
Chicken Breast with Arugula Pesto
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
609
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories609 kcal(29 %)
Protein31.8 g(32 %)
Fat51.5 g(44 %)
Carbohydrates6 g(4 %)
Author of this recipe:

Ingredients

for
4
Ingredients
1
large bunch leaved Arugula
50 grams
2 tablespoons
2
125 milliliters
good-quality Olive oil
freshly ground black pepper
400 grams
2 tablespoons
4

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.