Butterflying chicken always makes me feel like some sort of sadistic poultry tormentor.
It’s a little bit disturbing to spread that breast wide and pound it until it looks like a steamroller’s been at it.
But it’s all for a good cause. Stuffed with a delicious, nutty pesto, the humble chicken suddenly becomes a thing of immense yumminess.
There’s no parmesan in this pesto because I’m Whole30-ing this month and that means no dairy (I would probably trample my granny for some yoghurt at this point but I will persevere).
By all means add cheese if that’s your thing, but it’s pretty delicious even without.
Walnut Pesto Stuffed Chicken (serves 2)
- 2 large chicken breasts
- 1/3 cup walnuts, chopped
- 4 oz fresh basil leaves
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 1 tsp dried rosemary leaves
- sea salt and black pepper
- Using a small food processor, blend together the walnuts, basil, oil and garlic until a chunky paste.
- Carefully butterfly each chicken breast (make a slit through the meat then fold it open like a book). Cover with clingfilm and beat with a heavy object until the breast is somewhat flattened.
- Put a tbsp of pesto in each breast, lining it along the ‘seam’ and then rolling over the top part like a flap. Make sure the chicken seals over the pesto and there’s none poking out.
- Season the chicken well, sprinkle over the rosemary and bake at 375 for 30-35 minutes.
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