Chicken Breasts Stuffed With Basil Walnut Butter

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 to make basil walnut butter: finely chop walnuts and basil leaves.
• 2 place walnuts, basil, garlic, lemon zest, 5 t of butter and salt in bowl of an electric mixer.
• 3 using paddle attachment, mix on medium-high until butter is smooth.
• 4 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.
• 5 divide butter in 4 parts and use your fingers to stuff each pocket with a portion.
• 6 don't worry if it spills out slightly; they will seem quite full.
• 7 season both sides of the chicken with salt and pepper.
• 8 melt remaining 1 t of butter in a large skillet over medium heat.
• 9 when it sizzles, lower chicken breast into pan, cover tightly, and reduce heat to low.
• 10 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.
• 11 some of the basil butter will have spilled out of the chicken to create a sauce in the pan.
• 12 transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top.
• 13 serve immediately.