Chicken Breasts Stuffed With Basil Walnut Butter
photo by vrvrvr
- Ready In:
- 27mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3⁄4 cup toasted walnuts
- 2 cups basil leaves, gently packed
- 1 clove garlic, peeled and finely chopped
- 1 grated lemon, zest of
- 6 tablespoons unsalted butter, softened (3/4 stick)
- 3⁄4 teaspoon salt
- 4 large boneless skinless chicken breasts, about 1 to 2 pounds
- additional salt & freshly ground black pepper
directions
- To make basil walnut butter: Finely chop walnuts and basil leaves.
- Place walnuts, basil, garlic, lemon zest, 5 T of butter and salt in bowl of an electric mixer.
- Using paddle attachment, mix on medium-high until butter is smooth.
- Using a sharp thin-bladed knife, cut a large pocket in each chicken breast by inserting it horizontally into thickest end and carefully slicing from side to side without piercing the edges of breast.
- Divide butter in 4 parts and use your fingers to stuff each pocket with a portion.
- Don't worry if it spills out slightly; they will seem quite full.
- Season both sides of the chicken with salt and pepper.
- Melt remaining 1 T of butter in a large skillet over medium heat.
- When it sizzles, lower chicken breast into pan, cover tightly, and reduce heat to low.
- Cook for 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, for 5 to 7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets.
- Some of the basil butter will have spilled out of the chicken to create a sauce in the pan.
- Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top.
- Serve immediately.
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Reviews
-
Heavenly chicken! I did not have enough fresh basil, so I supplemented with a little fresh rosemary. The lemon zest in this is fantastic. I had enough walnut butter to fill 3 large chicken breasts. I used toothpicks to hold them closed while searing and browning. I didn't cover the chicken breasts until the very end, for about 4 minutes, just to make sure they cooked all the way through. We needed a little more sauce; I used some chicken stock to reduce in the pan after removing the chicken. Next time I'll use a bit more. And next time I will MAKE more of this chicken because everyone absolutely loved it!!
RECIPE SUBMITTED BY
JustaQT
Camdenton, MO
In Memory of Maxie, a beloved pet who we love and miss so very much. Our sweet Maxie was a black lab who wss put to sleep because of stomache cancer. 1997 - October 31, 2007
In Memory of Cheech, a beloved pet who we love and miss so much. March 1996 - July 9, 2005
In memory of Tanner, a beloved pet I love and miss you. July 15, 1999 - February 14, 2004
I live in Missouri, USA.
I am a stay at home mom to 2 boys. Chance - January 1999 and Blake April 2005.
My favorite cookbooks are:
Kitchen Secrets by Reader's Digest, The Phillsbury Cookbook, Cambell's Favorite Recipes, Dinner On Hand by Kraft, The Complete Holiday Cookbook, Taste of Home Cookbooks, and a few family cookbooks.
My favorite recipe sites are: Recipe_Center (http://groups.yahoo.com/group/Recipe_Center/), Classy Clones (http://groups.yahoo.com/group/Classy_Clones/), www.Recipezaar.com, www.Cooking.com, www.MyMeals.com, www.Cambellkitchen.com, www.copykat.com, www.verybestbaking.com, www.allrecipe.com, www.recipesource.com and www.topsecretrecipes.com
I have 3 pets.
Oreo, male cat
Drake, Yellow Koi (fish)
Rocky, Turtle