Best Chicken Breast Stuffed With Basil Walnut Butter Recipes

CHICKEN BREASTS STUFFED WITH BASIL WALNUT BUTTER

Steps:

• 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.

EASY GARLIC AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Pre heat the oven to 180'C/350'F.
• Mix together until well combined the butter, basil and garlic.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with the butter mixture, pressing in well.
• Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
• You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
• Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
• Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

CHICKEN BREAST STUFFED WITH BASIL WALNUT BUTTER

Steps:

• 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

BASIL STUFFED CHICKEN BREASTS

Steps:

• Place basil, chopped garlic, and 2 tbsp oil in food processor, pulsing until the basil is chopped, about 30 seconds. Avoid pureeing the mixture.
• Cut a pocket int each chicken breast. Put half the basil mixture into each pocket.
• Heat 1 teaspoons of oil in a frying pan. Add chicken breasts carefully to avoid the spilling the basil mixture from the pocket. Saute until lightly browned. Turn to brown other side. Remove from frying pan. Put chicken into an oven-proof container. Set aside.
• Brown onion in the same pan/oil used to saute the chicken adding another teaspoons of oil if needed. Add soy sauce. Remove onions from pan, add to baking dish, arranging so that the chicken breasts sit on top of the onions.
• Add a 2-4 Tbsp water to the frying pan. Stir, scraping to remove any browned bits. Add this to the baking pan.
• Cover. Bake at 350 degrees F for 30 minutes. Flip chicken breasts. Cover, return to oven and back 30 minutes more.
• Remove from oven. Slice each breast in half. Spoon onions and drippings over meat. Serve.

BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 180'C/350-375'F.
• Mix together the chopped basil, garlic and butter.
• Cut a deep cut along each chicken breast to make a pocket.
• Fill pockets with mixture and then place camenbert slices of top, pressing in well.
• Dust with a little flour and dip into the beaten egg.
• Add salt and pepper to the panko and stir.
• Roll breasts in the panko mix covering them well.
• At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
• Place in oven and bake for 15mins.
• Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.

CHEESY BASIL-STUFFED CHICKEN BREASTS

Steps:

• Adjust an oven rack to the middle position and heat the oven to 425 degrees.
• Combine the cheese, 2 Tbls. of the basil, cream, lemon juice, 2 teaspoons of the garlic, 1/2 tsp salt, and pepper to taste in a medium bowl.
• Pat the chicken dry with paper towels and cut off any fat. Cut a pocket in the thickest part of the chicken breast and gently work the knife back and forth until the pocket extends down into most of the breast.
• Scoop one-quarter of the filling into each breast.
• Seal the opening by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening.
• Transfer the stuffed breasts to a 13 by 9-inch baking dish and spread evenly with mayonnaise.
• Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the breadcrumbs with 1 teaspoons garlic, 2 Tbls. basil, and 1 Tbls. of EVOO. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
• Toss the tomatoes with 1 Tbls. EVOO, 1/2 teaspoons salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees, about 25 minutes.
• Serve.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

Steps:

• For chicken:
• Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
• Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
• For sauce:
• Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.