I’ve been scouring my recipes to come up with something green to serve at a dinner tomorrow, St. Patrick’s Day.  This fits the bill.  Recipe serves six.

For arugula pesto sauce:

3 cups packed arugula (about 3/4 lb), washed and spun dry

1/3 cup pine nuts, toasted golden and cooled

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1 large garlic clove, chopped

3 tablespoons olive oil

1/4 cup hot water, plus additional if desired

For chicken:

3 cups  chicken broth

2 cups water

3 whole boneless skinless chicken breasts (about 2 1/4 lbs.), halved

Make arugula pesto sauce:

In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine.  With motor running add oil in a stream, blending mixture until smooth. (Sauce may be made up to one week ahead and chilled, surface covered with plastic wrap.  Bring to room temperature to continue.) Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

In a 6-qt. saucepan bring broth and water to boil.  Add chicken and simmer, covered, 9 minutes.  Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. (Chicken may be poached 1 day ahead, cooled completely, uncovered in cooking liquid, and chilled, covered.  Bring chicken to room temperature to continue.) Drain chicken and slice 1/4 inch thick.  Serve with sauce.  Serves six.


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