This stuffed chicken breast recipe pops with pistachio, parsley, and orange pesto. The pistachio pesto stuffing moistens and flavors the chicken and takes it past your standard chicken breast recipe.
How To Butterfly Cut and Stuff Chicken
Check out Eat Simple Food's video below 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.
Still confused at how to tie chicken? Stick toothpicks through the edges of the chicken instead to hold it together.
Don't want to deal with butterflying a chicken breast? Cool - grab a chicken breast with the skin still on and stuff the filling under the skin instead. Bake until chicken juices run clear and internal temperature reads 165F.
Pistachio and Parsley Pesto Chicken Tips
Take the time to sear the chicken breast before baking for extra taste and texture.
Make a pan sauce if you sear the chicken. Deglaze the pan with ¾-1 cup white wine or chicken broth and reduce the sauce by half.
You can pound the chicken breast between plastic to make it flatter if you need/want to with a meat mallot.
Things In My Kitchen:
- Kitchen twine for tying together the chicken
- Meat mallot for pounding the chicken thinner if needed.
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Chicken Stuffed with Pistachio Parsley Pesto
EatSimpleFood.com
This stuffed chicken breast recipe pops with pistachio, parsley, and orange pesto. The pistachio pesto stuffing moistens and flavors the chicken and takes it past your standard chicken breast recipe.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 4 (5 ounce) portions of chicken breast butterflied
- ⅓ cup pistachios, shelled, unsalted, roasted, chopped
- ½ cup fresh parsley, chopped
- zest from one orange
- 1 medium orange diced, don't use the juice for this recipe
- 1 tablespoon olive oil
- pinch black pepper
- ¼ teaspoon salt, divided
Instructions
- 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).
- Make the pesto: combine all the ingredients (except the chicken!) in a bowl. Salt and pepper to taste.
- Evenly divide all the pistachio pesto between the four pieces of chicken towards one side of each piece of chicken.
- Tie the chicken breast together with kitchen twine
or hold it together with toothpicks.
- Lightly olive oil, salt and pepper each side of the chicken.
- Sear the chicken on both sides, 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 ~ 13-16 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 salt to taste.
or hold it together with toothpicks.Notes
- Make a pan sauce if you sear the chicken. Deglaze the pan with ¾-1 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.
- 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.
. 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.Serving Suggestion
Serve Pistachio and Parsley Stuffed Chicken with a complementary recipe like a Caesar salad, a side vegetable, or a Farro salad if you want to add a grain / starch.
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