Chicken Breasts with Arugula Pesto Sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 491, total fat 16 G., saturated fats G., proteins 44 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 491, total fat 16 G., saturated fats G., proteins 44 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chicken breasts with arugula pesto sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 180 g (about 1.5 cups) orecchiette pasta (ears or shells)
- 220 g green beans, trimmed and cut into pieces
- 1/3 tbsp. grated parmesan cheese
- 2 tbsp. l. olive oil
- 1 teaspoon finely grated lemon zest
- 3 cups young arugula
- 1/2 cup tightly packed fresh parsley
- 2 tbsp almonds or hazelnuts, toasted
- 1 tbsp fresh lemon juice
- 4 small chicken breast fillets, skinless (about 570 g)
- 2 medium tomatoes, halved
- 2 teaspoons whole grain bread crumbs
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Recipes with similar ingredients: orecchiette pasta, green beans, Parmesan cheese, lemon zest, arugula, parsley, almond, hazelnuts, lemon juice, chicken breasts, tomatoes, breadcrumbs
Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. Add the pasta and cook for the time indicated on the package. Three minutes before the end of cooking, add the green beans. Drain the pasta and beans in a colander and rinse under cold water. Toss with half the cheese, 1 tablespoon of olive oil, lemon zest, and salt to taste.
- Preheat a roaster or broiler. Place the arugula, parsley, nuts, lemon juice, 3 tablespoons water, remaining cheese, 1 tablespoon olive oil, and salt to taste in a blender; puree until smooth. Place the pesto sauce in a bowl.
- Place the chicken breasts between two sheets of plastic wrap and pound to a thickness of 1/2 inch (12 mm). Place on a foil-lined baking sheet and sprinkle with salt. Rub the chicken on all sides with 1/4 cup pesto sauce and grill until cooked through, 4-5 minutes per side.
- Place the tomatoes, cut-side up, on another baking sheet and grill for 2 minutes. Spread a small amount of pesto sauce on top and sprinkle with breadcrumbs. Grill until golden brown, another 1 minute. Serve the chicken breasts with pasta, grilled tomatoes, and the remaining pesto sauce.
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