Pomegranate Pesto Stuffed Chicken over Butternut Squash & Arugula

Wednesday, December 19, 2012

From our skinny table to yours...
We love it when our meals pair well with the season and this wintery dish was a hit in our homes!  As you may have noticed we like to 'stuff' food with food, in a healthy and low cal way of course :)  Stuffed chicken being one of our go-to's!  We love being creative in the kitchen, so it's always fun to create a new and unique pesto sauce to spruce up the everyday chicken.  So we thought we would make a pesto sauce out of the oh-so-healthy pomegranate!  And boy was this good, we simply blended up pomegrante, dried cranberries, walnuts, garlic, cilantro, lime juice, orange juice, olive oil and just a smidge of parmesan cheese!  We sliced the chicken and stuffed in our healthy and delicious pesto sauce.  We served this over roasted butternut squash and spicy arugula, which made for the perfect combination of flavors!  This is a wonderful and nutritious meal that you can feel good about eating :)  We hope you enjoy!

Pomegranate Pesto Stuffed Chicken over Butternut Squash & Arugula
Olive oil
3 cloves garlic
1 pound chicken breast
1/2 pomegranate
1 handful dried cranberries
1/2 lime
1 handful cilantro
1/3 cup chopped walnuts
1 tbs orange juice
1 tbs parm cheese
1 butternut squash
2 cups fresh arugula

Let's get cooking!
1. Start with the side dish by cutting up butternut squash into bite size chunks. Mince 1 clove garlic then toss together with olive oil & bake @ 400 for approx 45 minutes
2. To make pesto, first remove seeds from pomegranate, save 1/4 cup for garnish.  Combine pomegranate seeds, cranberries, walnuts, orange juice, parm cheese, juice from lime, 2 cloves garlic, cilantro, and olive oil (approx 1/4 cup) in food processor and blend until a smooth consistency is reached
3. Slice chicken breast with sharp knife to create a pocket lengthwise and spoon in the pesto sauce
4. Saute stuffed chicken breast in pan with a tbs olive oil until cooked throughout (approx 5 minutes per side on medium heat)
5. Slice chicken into medallions and serve over spicy arugula & butternut squash.  Garnish with pomegrante seeds.

Serves 4 healthy portions!!  ENJOY :)

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