Mint Pesto-Stuffed Chicken Breasts

By west757

Mint and parsley take the place of traditional basil in the springy pesto that’s tucked inside these chicken breasts. Don’t be concerned if a little of the pesto leaks out; it will flavor the braised vegetables and broth in the pan, which are served with the chicken.

Ingredients

• PESTO
• 6 tablespoons toasted slivered almonds*
• 2 garlic cloves
• 3/4 teaspoon kosher (coarse) salt
• 1 1/2 cups loosely packed fresh Italian parsley
• 3/4 cup loosely packed fresh mint
• 6 tablespoons extra-virgin olive oil
• 1/2 cup (2 oz.) freshly grated Parmigiano-Reggiano cheese
• CHICKEN
• 8 boneless skinless chicken breast halves
• 3 cups sliced leeks (1/2 inch)
• 2 cups reduced-sodium chicken broth
• 1 1/2 lb. thin carrots (about 6), peeled, sliced (1/4 inch)
• 1/4 cup butter
• 1 1/4 teaspoons kosher (coarse) salt, divided
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon freshly ground pepper

Details

Servings 8
Adapted from cookingclub.com

Preparation

Step 1

1. Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.

2. Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto. (Chicken can be made to this point up to 1 day ahead. Cover and refrigerate.)

3. Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat.** Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram. (Vegetables can be made to this point up to 1 day ahead. Cover and refrigerate.)

4. Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken. (If chicken and vegetables have been made ahead, bring to a simmer on stovetop before baking.)

5. Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.

TIPS *To toast almonds, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until light golden brown. Cool.
**If you don’t have a skillet large enough to hold all the chicken, use 1 or 2 shallow baking dishes large enough to hold the chicken breasts comfortably. Cook vegetables in skillet first, and then transfer them, along with broth, to dish; arrange chicken on top. Cover tightly.