MINT PESTO-STUFFED CHICKEN BREASTS

Mint Pesto-Stuffed Chicken Breasts image

Provided by Dave Smith

Categories Chicken

Number Of Ingredients 17

PESTO
6 Tbsp almonds, slivered
2 clove garlic
3/4 tsp kosher salt
1 1/2 c italian parsley
3/4 c mint, fresh
6 Tbsp olive oil, extra virgin
2 oz parmigiano-reggiano, grated
CHICKEN
8 chicken breast halves, skinless and boneless
3 c leek
2 c chicken broth, low salt
6 carrot, sliced
1/4 c butter
1 1/4 Tbsp kosher salt
2 tsp marjoram, fresh chopped
1/2 peppercorns, tricolored, freshly ground

Steps:

1. Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.
2. Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto. (Chicken can be made to this point up to 1 day ahead. Cover and refrigerate.)
3. Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat.** Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram. (Vegetables can be made to this point up to 1 day ahead. Cover and refrigerate.)
4. Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken. (If chicken and vegetables have been made ahead, bring to a simmer on stovetop before baking.)
5. Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.
6. Cook vegetables in skillet first, and then transfer them, along with broth, to dish; arrange chicken on top. Cover tightly.