How To Making Recipe BaconArugula Pesto Chicken Savory Delicious

Without fail making ultimate Bacon-Arugula Pesto Chicken easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Bacon-Arugula Pesto Chicken with 11 ingredients and 7 steps. Next this is how to make it, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking Bacon-Arugula Pesto Chicken.

Ingredients for Bacon-Arugula Pesto Chicken #

1. Prepare 4 : boneless chicken breasts.

2. Prepare 3/4 oz : fresh basil.

3. Needed 4 handfuls : arugula.

4. Prepare 1 packages : unflavored bacon.

5. Prepare 6 clove : garlic; peeled.

6. Prepare 3 oz : pine nuts.

7. Prepare 3 oz : parmesan; grated.

8. Needed 1/2 cup : red wine vinegar.

9. Prepare 1 pinch : sugar.

10. Prepare 1 : salt and pepper.

11. Needed 1 : extra virgin olive oil; as needed.

If all ingredients Bacon-Arugula Pesto Chicken it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking Bacon-Arugula Pesto Chicken #

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.

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