Chicken Breast Stuffed With Basil Walnut Butter Recipe

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Chicken Breast Stuffed with Basil Walnut Butter

Lori Brown

By
@labrown64

I recently went through all my recipe's printed off of website's and I found this recipe. I have never made it, but it sounds wonderful.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Ingredients

3/4 c
walnut's toasted
2 c
gently packed fresh basil leaves
1 clove
garlic, finely chopped
1
lemon, grated zest only
6 Tbsp
unsalted butter, softened
3/4 tsp
salt
4
large boneless, skinless chicken breasts
additional salt and freshly ground black pepper

Directions Step-By-Step

1
Finely chop walnuts and basil leaves. Place walnuts, basil,garlic,lemon zest,5 tbsp of butter and salt in bowl of an electric mixer. Using paddle attachment, mix on medium-high until butter is smooth.
2
Using a sharp thin-bladed knife, cut a large pocket in each of the chicken breast by inserting it horizontally into thickest and carefully slicing from side to side without piercing the edges of the breast.
3
Divide butter in 4 parts and use your fingers to stuff each pocket with a portion. Don't worry if it spills slightly; they will seem quite full. Season both sides of the chicken with salt and pepper.
4
Melt the remaining 1 tbsp. of butter in large skillet over medium heat. When it sizzles, lower chicken breasts into pan, cover lightly 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. An instant read thermometer inserted in the center of a breast should register 165 degrees. 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

About this Recipe

Course/Dish: Chicken