Pistachio & Parsley Stuffed Chicken
This dish pops with fresh parsley, pistachio, & orange “pesto”. The stuffing moistens & flavors the chicken and takes it past your standard chicken breast recipe. Take the time to sear it for extra taste and texture.
Check out Eat Simple Food’s video showing you how to butterfly, stuff, and tie up chicken breast. Tying up meat is a breeze once you know how to do it and get enough practice. This is not this recipe but it will give you an idea on the technique.
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- 6 (5 ounce) portions of chicken breast butterflied
- 1/2 cup pistachios, shelled, unsalted, roasted, chopped
- 3/4 cup fresh parsley, chopped
- zest from one orange
- 2 medium oranges supremed (cut the membranes out) and chopped
- 1 Tbsp olive oil
- pinch black pepper
- 1/4 tsp sea salt
- black pepper to taste
- Pre-heat oven to 400F.
- Butterfly chicken breasts (some stores will do this for you at the meat counter). Butterflying may sound intimidating but it is basically cutting the piece of meat in half but leaving the end portion uncut (making it look like an open book).
- You can pound the chicken between plastic to make it flatter if you need/want to with a meat mallot. I like to use string to tie it all together. Conversely, you could also buy this chicken with the skin on and stuff the pesto underneath the skin.
- Combine all the ingredients (except the chicken!) in a bowl. Add more sea salt and black pepper to taste. In the middle (but more towards one side) of each piece of chicken evenly divide the mixture. Tie it up with kitchen twine. Lightly olive oil, salt and pepper each side of the chicken.
- Sear the chicken, if desired, on the stovetop (medium high heat pan with light layer of oil) and then transfer chicken (make sure the pan is oven safe) to the oven for ~ 12-15 minutes or until internal temperature reaches 165F. If you don’t want to sear: Bake at 400F for ~ 20-25 minutes or until temp reaches 165F. Let chicken rest 5 minutes before serving. Add sea salt to taste.
- Make a pan sauce if you sear the chicken. Deglaze the pan with 3/4-1 cup white wine or chicken broth and reduce the sauce by half.
- Confused at how to tie chicken? Stick toothpicks through the edges of the chicken instead to hold it together.
Things In My Kitchen:
- Kitchen twine for tying together the chicken
- Meat mallot for pounding the chicken thinner if needed.
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Keywords: Chicken Breast, Chicken, Stuffed Chicken, Gluten Free, Dairy Free, Paleo, Whole 30, Low Carb