Chicken Breasts Stuffed With Basil Walnut Butter Recipes

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CHICKEN BREASTS STUFFED WITH BASIL WALNUT BUTTER



Chicken Breasts Stuffed With Basil Walnut Butter image

The dish takes barely 20 minutes to make. The inclusion of the aromatic herb makes sure there's no sacrificing taste for speed. The spiciness of basil enhances the richness of the walnut butter to bring a whole new flavor dimension to the traditional chicken dinner.

Provided by JustaQT

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 cup toasted walnuts
2 cups basil leaves, gently packed
1 clove garlic, peeled and finely chopped
1 grated lemon, zest of
6 tablespoons unsalted butter, softened (3/4 stick)
3/4 teaspoon salt
4 large boneless skinless chicken breasts, about 1 to 2 pounds
additional salt & freshly ground black pepper

Steps:

  • To make basil walnut butter: Finely chop walnuts and basil leaves.
  • Place walnuts, basil, garlic, lemon zest, 5 T of butter and salt in bowl of an electric mixer.
  • Using paddle attachment, mix on medium-high until butter is smooth.
  • Using a sharp thin-bladed knife, cut a large pocket in each chicken breast by inserting it horizontally into thickest end and carefully slicing from side to side without piercing the edges of breast.
  • Divide butter in 4 parts and use your fingers to stuff each pocket with a portion.
  • Don't worry if it spills out slightly; they will seem quite full.
  • Season both sides of the chicken with salt and pepper.
  • Melt remaining 1 T of butter in a large skillet over medium heat.
  • When it sizzles, lower chicken breast into pan, cover tightly, and reduce heat to low.
  • Cook for 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, for 5 to 7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets.
  • Some of the basil butter will have spilled out of the chicken to create a sauce in the pan.
  • Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top.
  • Serve immediately.

Nutrition Facts : Calories 438.8, Fat 33.3, SaturatedFat 12.7, Cholesterol 114.2, Sodium 517.4, Carbohydrate 5.2, Fiber 3.2, Sugar 0.7, Protein 31.9

BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS



Bacon and Blue Cheese Stuffed Chicken Breasts image

Provided by Claire Robinson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, at room temperature
4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)
4 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
4 skin-on, bone-in organic chicken breasts
Pinch freshly ground black pepper

Steps:

  • In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
  • Preheat the oven to 425 degrees F.
  • Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
  • Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
  • Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
  • Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

EASY GARLIC AND BASIL STUFFED CHICKEN BREASTS



Easy Garlic and Basil Stuffed Chicken Breasts image

Found this in among my torn from magazines recipes. I served it with a mix of steamed broccoli, cauliflower and carrots with cheese sauce and pan fried potato slices. Would also go well with a simple tossed green salad and tomatoes.

Provided by Jen T

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 single chicken breasts
2 -3 tablespoons butter (at room temp,soft but not melted)
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1 teaspoon minced garlic (use more if you like)
1 egg (lightly beaten)
1 cup dried breadcrumbs
1 -2 tablespoon olive oil (I use Rice Bran Oil here in New Zealand)

Steps:

  • Pre heat the oven to 180'C/350'F.
  • Mix together until well combined the butter, basil and garlic.
  • Cut a deep cut along each chicken breast to make a pocket.
  • Fill pockets with the butter mixture, pressing in well.
  • Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
  • You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
  • Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
  • Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.

Nutrition Facts : Calories 456.6, Fat 25.2, SaturatedFat 8.7, Cholesterol 160.9, Sodium 347.6, Carbohydrate 19.8, Fiber 1.3, Sugar 1.8, Protein 35.5

CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL



Chicken Breasts Stuffed with Cheese, Tomato, and Basil image

Cooked on the bone, the delicate white meat of chicken breasts stays moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 8

4 bone-in chicken breast halves (14 ounces each)
1/2 cup packed fresh basil leaves
1/3 cup drained oil-packed sun-dried tomato halves, about 8
2 garlic cloves, peeled
1 teaspoon finely grated orange zest
Coarse salt and ground pepper
2 ounces Fontina or mozzarella cheese, cut into four pieces
2 teaspoons olive oil

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
  • On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
  • Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Nutrition Facts : Calories 548 g, Fat 25 g, Protein 73 g

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL



Chicken Breasts Stuffed with Goat Cheese and Basil image

Provided by Deborah Bernstein

Categories     Chicken     Mushroom     Bake     Goat Cheese     Basil     White Wine     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 16

Chicken
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

Steps:

  • For chicken:
  • Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
  • Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
  • For sauce:
  • Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY



Garlic Butter-stuffed Chicken Recipe by Tasty image

Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

8 tablespoons butter, room temperature
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
4 boneless, skinless chicken breasts
1 cup flour
3 eggs, beaten
2 cups panko breadcrumbs
oil, for frying
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375°F (190°C).
  • In a bowl, add the butter, garlic, and parsley and mix until fully combined.
  • Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
  • On a cutting board, slice the chicken breasts in half horizontally.
  • Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
  • Divide the butter into fourths.
  • Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
  • Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
  • Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
  • Fry in oil for 3-4 minutes, until edges are golden brown.
  • Bake for 20-25 minutes.
  • Let rest for 5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER



Grilled Chicken Breasts Stuffed With Herb Butter image

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) butter, softened
2 tablespoons chopped fresh tarragon, basil, chives or other herb
4 bone-in chicken breasts
Salt
freshly ground black pepper
Extra virgin olive oil as needed
Lemon wedges for serving

Steps:

  • Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
  • With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
  • When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram

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