How to Prepare Perfect Bacon-Arugula Pesto Chicken

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, bacon-arugula pesto chicken. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bacon-Arugula Pesto Chicken is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Bacon-Arugula Pesto Chicken is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook bacon-arugula pesto chicken using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Bacon-Arugula Pesto Chicken:

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

Steps to make 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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