Chicken and Bacon in Pesto Sauce
Try this Chicken and Bacon in Pesto Sauce recipe, or contribute your own.
Try this Chicken and Bacon in Pesto Sauce recipe, or contribute your own.
- Carbohydrate 12.51721875 g
- Cholesterol 110.611445454545 mg
- Fat 30.1572054717868 g
- Fiber 2.39093741551042 g
- Protein 46.4310963456113 g
- Saturated Fat 5.49352863362069 g
- Serving Size 1 1 Serving (330g)
- Sodium 3209.39580094044 mg
- Sugar 10.1262813344896 g
- Trans Fat 11.7554298836207 g
- Calories 516 calories
Step-by-step
- Prepare the pesto Chicken breast rinse, dry and cut the fibers, cubes, cut them crosswise into thinner fillets (I used two small breasts and ). Sprinkle with sea salt (not too much, because ham is salty), coat with flour and wrap in slices of bacon or ham, put down.
- Wash the asparagus, snap off the woody ends of the light (the same break to the right place). The stems cut into several shorter pieces. Add to basket for steaming or put in a sieve. Strainer basket or hang on a pot of boiling water and cook for 5 minutes until the asparagus is tender. Immediately transfer the asparagus in cold water and hang.
- In a skillet heat 2 tablespoons of olive oil and place chicken breast cooked in ham. Cook for 6 minutes , then transferred to the other side and cook for another 5 minutes. Pour in the cream, add the pesto and gently mix. Add the asparagus and set aside after boiling with fire (should slightly thicken the sauce), season if necessary with salt and freshly ground pepper.
Binding poultry with cured pork and emulsified green sauce creates an inherently stable base that handles refrigeration remarkably well over a 72-hour window. Sauces containing heavy cream and oil often break upon cooling, but the cheese solids present in standard pesto act as a natural stabilizer when the dish goes cold. Professional kitchens frequently leverage this structural durability, intentionally cooking proteins like chicken breast past initial service to repurpose them into cold grain bowls or pressed sandwiches where the congealed fats actually improve sliceability.
Reheating and Second-Day Dynamics
Applying direct, high heat to previously cooked poultry causes moisture channels to contract violently, resulting in rubbery meat. Prevent this moisture loss by introducing two tablespoons of water or chicken stock to the skillet before covering it with a tight-fitting lid over medium-low heat for exactly four minutes. This traps steam to gently loosen the bound starches in the cream reduction without scorching the delicate herb purée. Freezing is technically possible for up to two months, though the asparagus will experience cellular collapse and turn mushy upon thawing.
- If the sauce separates into an oily pool during warming, whisk in one teaspoon of room-temperature heavy cream to re-emulsify the fat globules.
- Trim woody asparagus ends by bending each stalk until it snaps naturally at the exact tension point rather than cutting blindly with a knife.
- Pat chicken cutlets completely dry with paper towels prior to flour dusting so the coating adheres in a thin, even layer instead of forming pasty clumps.
