Ginger-Nut-Butter-Stuffed Chicken Breasts

By á-4084

Ingredients

• 1 stick unsalted butter, 4 tablespoons softened
• 1/4 cup mixed chopped herbs, such as parsley, chives, tarragon and dill
• 2 tablespoons minced raw cashews, plus more for sprinkling
• 2 tablespoons almond meal
• 1 tablespoon finely grated fresh ginger
• Kosher salt
• Pepper
• Four 6 ounce skin-on, boneless chicken breasts
• 1 tablespoon vegetable oil
• 1 shallot, finely chopped
• 1 1/2 cups dry white wine
• 1 1/2 cups chicken stock

Details

Servings 4
Preparation time 75mins
Cooking time 75mins
Adapted from foodandwine.com

Preparation

Step 1

In a small bowl, mash the softened butter with the herbs, 2 tablespoons of cashews, the almond meal and ginger. Season with salt and pepper. Using your fingers, loosen the skin of each chicken breast to form a pocket, then stuff with a generous tablespoon of the ginger-nut butter. Season the chicken with salt and pepper and refrigerate until the butter is firm, about 20 minutes.

Preheat the oven to 400°. In a large cast-iron skillet, heat the oil. Add the chicken breasts skin side down and cook over moderately high heat until well browned, 5 minutes. Turn the breasts and cook for 3 minutes. Transfer the skillet to the oven and bake the chicken for 8 to 10 minutes, until just cooked through. Transfer to a platter and keep warm. 


Melt 1 tablespoon of the butter in the skillet. Add the shallot and cook over moderately high heat, stirring, until softened, 1 minute. Add the wine and cook, scraping up the browned bits, until nearly evaporated, about 3 minutes. Add the stock and simmer until reduced to 1/2 cup, about 9 minutes. Whisk in the remaining 3 tablespoons of butter and season with salt and pepper. Strain the sauce into a bowl.

Spoon the sauce onto plates. Set the chicken on top, sprinkle with cashews and serve.