Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, bacon-arugula pesto chicken. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bacon-Arugula Pesto Chicken is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Bacon-Arugula Pesto Chicken is something which I have loved my whole life. They’re fine and they look fantastic.
Lay a chicken breast out flat. Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese. A great way to use it up is by making an arugula pesto.
To get started with this particular recipe, we must first prepare a few components. You can cook bacon-arugula pesto chicken using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Bacon-Arugula Pesto Chicken:
- Get boneless chicken breasts
- Make ready fresh basil
- Prepare arugula
- Make ready unflavored bacon
- Take garlic; peeled
- Make ready pine nuts
- Take parmesan; grated
- Prepare red wine vinegar
- Prepare sugar
- Make ready salt and pepper
- Make ready extra virgin olive oil; as needed
Immediately add tomatoes and chicken stock and heat to boil. Bacon Chicken and Arugula Sandwich - the perfect sandwich for a snack or a healthy lunch. This sandwich is packed with arugula, tomatoes, and deli meat. In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy.
Instructions to make Bacon-Arugula Pesto Chicken:
- Place bacon on a baking tray. Bake at 350° for approximately 25-30 minutes or until bacon is crispy and has rendered all the fat. Remove bacon and pat dry. Save bacon fat.
- Place pine nuts in large, dry saute pan. Turn heat to medium. Toss pine nuts around often to avoid burning. Once golden brown, remove from heat and place in food processor.
- Add cheese, basil, garlic, sugar, salt, pepper, and one handful of arugula to the food processor.
- Turn processor on and slowly pour the bacon fat into the processor. Add olive oil until arugula is incorporated. Stop the processor and add another handful of arugula. Turn the processor back on and slowly pour olive oil until arugula is incorporated. Repeat until arugala is gone. Adjust salt, pepper, and vinegar to taste.
- Toss chicken breasts with olive oil in a mixing bowl. Place on the same sheet tray that you used to cook the bacon. Season with dried spices. Roast at 350° for approximately 45-50 minutes or until chicken reaches 165°. Baste sauce atop chicken during last 5 minutes of cooking.
- Garnish with extra sauce and chopped bacon.
- Variations; Cilantro, parsley, tarragon, spinach, watercress, kale, other vinegar, mustard, wine, roasted tomatoes or bell peppers
Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside. Add the onions and garlic and cook to the pot and cook until softened. A vibrant arugula-and-walnut-pesto and sweet, juicy pear liven up this couscous side—a fun play on the more classic pear and walnut salad. We love the contrast of blushing red Anjou with the green pesto, but any ripe pear will work.
So that’s going to wrap this up for this exceptional food bacon-arugula pesto chicken recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
