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

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement