Chicken Breasts Stuffed With Basil Walnut Butter
- Reviews 1
Ready In: 27 mins
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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