Pistachio-Stuffed Chicken Breasts

By ChefDrea

Ingredients

• 6 bone-in chicken breasts, skin on
• 1 3/4 cups pistachios, in the shell
• 1/3 cup cilantro, chopped
• 6 tablespoons lemon juice, divided
• 1 1/2 teaspoons garlic, minced
• coarse salt and freshly ground pepper, to taste
• 1/3 cup olive oil, more for paste

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 400 degrees.
[1] Shell the pistachios. On a small baking sheet, toast pistachios on a baking sheet until golden, about 7 minutes. Transfer to a food processor or blender. Add cilantro, half of the lemon juice, garlic and salt and pepper and mix until a coarse paste forms.
While the machine is running, gradually add the olive oil and continue to blend.
[2] Using your fingers, gently loosen the end from one side of the breast forming a pocket. Spread 1 tablespoon of the paste evenly under the skin of each breast and sprinkle generously with salt and pepper. NOTE: Don't contaminate the pistachio paste with a spoon, you will use the rest as a drizzle.
[3] Heat one tablespoon olive oil in a heavy large OVENPROOF skillet over medium-high heat. Add the chicken, skin side down.
Cook until the skin is dark golden, about 5 minutes. Turn the chicken over and transfer the skillet to the oven. Roast the chicken until cooked through about 30 minutes.
[4] Place the rest of the pistachio paste into a small bowl and whisk with 1-2 tablespoons olive oil (to get a drizzle consistency) and the remaining lemon juice. Drizzle over the top of chicken and serve.


*** Serve with New Potatoes in Lemon Parsley Sauce