Steps to Make Appetizing Bacon-Arugula Pesto Chicken

Hello everybody, I hope you are having an amazing day. Today I will show you a way to make a special dish, Bacon-Arugula Pesto Chicken. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Bacon-Arugula Pesto Chicken Recipe. Lay a chicken breast out flat. Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.

You can have Bacon-Arugula Pesto Chicken using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Bacon-Arugula Pesto Chicken

1. Take 4 of boneless chicken breasts.
2. You need 3/4 oz of fresh basil.
3. Take 4 handfuls of arugula.
4. Take 1 packages of unflavored bacon.
5. It’s 6 clove of garlic; peeled.
6. You need 3 oz of pine nuts.
7. It’s 3 oz of parmesan; grated.
8. Make ready 1/2 cup of red wine vinegar.
9. Make ready 1 pinch of sugar.
10. Make ready 1 of salt and pepper.
11. Take 1 of extra virgin olive oil; as needed.

Immediately add tomatoes and chicken stock and heat to boil.In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy.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.

Bacon-Arugula Pesto Chicken step by step

1. 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..
2. 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..
3. Add cheese, basil, garlic, sugar, salt, pepper, and one handful of arugula to the food processor..
4. 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..
5. 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..
6. Garnish with extra sauce and chopped bacon..
7. Variations; Cilantro, parsley, tarragon, spinach, watercress, kale, other vinegar, mustard, wine, roasted tomatoes or bell peppers.

Grill or bake the chicken breasts until medium-rare.Slice the chicken breasts into bite-sized pieces and reserve.Heat olive oil in a large stir-fry pan over high heat.

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.Serve with baked salmon fillets or pork tenderloin.Bacon Chicken and Arugula Sandwich - the perfect sandwich for a snack or a healthy lunch.