close
Advertisement
Shop Now
Magazine
 

Pistachio-stuffed Chicken Breasts

When you don't have time to roast a whole stuffed chicken – or when it's too hot to turn on the oven – serve these plump chicken breasts filled with a creamy, lemon-scented pistachio stuffing. To serve, cut the stuffed breasts crosswise, arrange the slices on plates and drizzle with the sauce from the pan.

Pistachio-stuffed Chicken Breasts

Ingredients

  • 4 boneless skinless chicken breast halves, about 750 g in total
  • 1?3 cup (90 g) cream cheese
  • 4 tablespoons shredded fresh basil leaves
  • 1 teaspoon grated lemon zest
  • 3?4 teaspoon salt
  • 1?3 cup (50 g) shelled pistachios
  • 2 tablespoons dry packaged breadcrumbs
  • 1 tablespoon olive oil
  • 1?4 cup (35 g) plain flour
  • 1 cup (250 ml) salt-reduced chicken stock
  • 1?4 cup (60 ml) lemon juice (about 2 lemons)

Preparation

  1. With a sharp paring knife, make a pocket in each chicken breast half. To do this, cut a horizontal slit in the fatter side of a chicken breast, stopping 1 cm short of either end. Insert the blade into the slit and, with a back and forth swivelling motion, cut a pocket in the breast, without cutting through the opposite side. Repeat with the remaining chicken breasts.
  2. In a food processor or blender, purée the cream cheese, basil, lemon zest and 1/4 teaspoon of the salt until smooth. Add pistachios and breadcrumbs and process until roughly chopped.
  3. Sprinkle the remaining salt inside the chicken breast pockets and on the outsides of breasts. Spoon pistachio mixture into the pockets and secure with toothpicks.
  4. In a large non-stick frying pan, heat oil over medium heat.
  5. Dredge chicken in the flour, shaking off excess. Add chicken to pan and fry for 15 minutes, or until golden brown and almost cooked through, turning chicken over as it colours. Add stock and lemon juice to pan and bring to a simmer. Cover and cook for 7 minutes, or until chicken is cooked through.
  6. Remove toothpicks from chicken. Serve chicken with sauce spooned on top.

Serves 4
Preparation: 20 minutes
Cooking: 25 minutes



More Recipes

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Advertisement