Chicken Breasts Stuffed with Basil Walnut Butter |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my variation of a recipe found in the Houston Chronicle. Ingredients:
3/4 cup toasted walnuts, chopped medium-fine (to toast walnuts, place in 325 degree f oven for about 10-12 minutes, stirring to prevent scorching,) |
2 cups fresh basil leaves, lightly packed,chopped |
1 -2 clove garlic, finely chopped |
1 lemon, zest of, grated |
6 tablespoons butter, softened,divided |
1/2 teaspoon seasoning salt |
1/2 teaspoon lemon & herb seasoning or 1 teaspoon fresh lemon juice |
1/4 teaspoon fresh ground black pepper |
4 large boneless skinless chicken breasts, fat discarded,washed,and patted dry (about 1-1/2 lb) |
1 egg, well beaten |
1 1/2 cups panko breadcrumbs (coarse japanese breadcrumbs) or 1 1/2 cups regular dry breadcrumbs, if necessary,but try to find the panko if possible (can be found in most oriental markets and some supermarkets) |
additional salt & freshly ground black pepper |
1 -2 tablespoon extra virgin olive oil (for frying) |
Directions:
1. Finely chop walnuts and basil.
2. Place walnuts, basil, garlic, lemon zest, 5 Tbsp butter, seasoned salt, and pepper in bowl of an electric mixer.
3. Using paddle attachment, mix on medium-high until butter is fairly smooth.
4. Season to taste with additional salt and pepper.
5. Form into an 8 long roll in plastic wrap, and place in freezer for about 20 minutes, then refrigerate until ready to use.
6. Place chicken breasts between sheets of plastic wrap, and pound to about 1/4 thick or less.
7. Try not to tear the chicken too much, but dont worry about it too much either.
8. Place chicken breasts skin-side down, and place 1/4 of butter mixture on wide end of each breast, shaping butter into an elongated egg shape.
9. Roll chicken breasts around butter, folding in ends as you go.
10. If there are some splits in the meat, just overlap as you roll, and press to seal.
11. Refrigerate rolls for at least 30 minutes, or place in freezer for 15-20 minutes.
12. While chicken is chilling, season egg wash and panko with salt and pepper as desired, and set aside.
13. Dip each chicken roll in the egg wash, drain off excess, and roll in panko, pressing on crumbs to make them adhere.
14. Rolls should be well coated all over.
15. Refrigerate rolls until ready to cook.
16. All this freezing and/or refrigerating is just to keep the butter as cold as possible so most of it stays inside the chicken and bastes it internally.
17. Preheat oven to 400 degree F, and spray a medium casserole or baking dish with nonstick vegetable spray.
18. Heat olive oil and remaining 1 Tbsp butter in a large skillet over medium-high heat.
19. When very hot, add chicken rolls, and brown on all sides.
20. Pay close attention; the panko goes from nicely browned to blackened very rapidly.
21. Transfer rolls to baking dish as they brown.
22. Drizzle drippings and crumbs from skillet over the rolls if desired, and bake to finish cooking for about 10-15 minutes.
23. Transfer chicken to a warm platter or individual serving plates, and spoon drippings over top.
24. Serve immediately.
25. Serve with brown rice pilaf and a small tossed green salad topped with croutons and crumbled feta cheese, with a spicy vinaigrette dressing.
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