Chicken Breasts Stuffed with Basil Walnut Butter Recipe

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Chicken Breasts Stuffed with Basil Walnut Butter
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Ingredients
13
Count
Nutrition
634
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Finely chop walnuts and basil.
  2. Place walnuts, basil, garlic, lemon zest, 5 Tbsp butter, seasoned salt, and pepper in bowl of an electric mixer.
  3. Using paddle attachment, mix on medium-high until butter is fairly smooth.
  4. Season to taste with additional salt and pepper.
  5. Form into an 8 long roll in plastic wrap, and place in freezer for about 20 minutes, then refrigerate until ready to use.
  6. Place chicken breasts between sheets of plastic wrap, and pound to about 1/4 thick or less.
  7. Try not to tear the chicken too much, but don’t worry about it too much either.
  8. Place chicken breasts skin-side down, and place 1/4 of butter mixture on wide end of each breast, shaping butter into an elongated egg shape.
  9. Roll chicken breasts around butter, folding in ends as you go.
  10. If there are some splits in the meat, just overlap as you roll, and press to seal.
  11. Refrigerate rolls for at least 30 minutes, or place in freezer for 15-20 minutes.
  12. While chicken is chilling, season egg wash and panko with salt and pepper as desired, and set aside.
  13. Dip each chicken roll in the egg wash, drain off excess, and roll in panko, pressing on crumbs to make them adhere.
  14. Rolls should be well coated all over.
  15. Refrigerate rolls until ready to cook.
  16. All this freezing and/or refrigerating is just to keep the butter as cold as possible so most of it stays inside the chicken and bastes it internally.
  17. Preheat oven to 400 degree F, and spray a medium casserole or baking dish with nonstick vegetable spray.
  18. Heat olive oil and remaining 1 Tbsp butter in a large skillet over medium-high heat.
  19. When very hot, add chicken rolls, and brown on all sides.
  20. Pay close attention; the panko goes from nicely browned to blackened very rapidly.
  21. Transfer rolls to baking dish as they brown.
  22. Drizzle drippings and crumbs from skillet over the rolls if desired, and bake to finish cooking for about 10-15 minutes.
  23. Transfer chicken to a warm platter or individual serving plates, and spoon drippings over top.
  24. Serve immediately.
  25. Serve with brown rice pilaf and a small tossed green salad topped with croutons and crumbled feta cheese, with a spicy vinaigrette dressing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 634.45 Kcal (2656 kJ)
Calories from fat 410.67 Kcal
% Daily Value*
Total Fat 45.63g 70%
Cholesterol 187.05mg 62%
Sodium 1134.58mg 47%
Potassium 685.16mg 15%
Total Carbs 17.94g 6%
Sugars 0.7g 3%
Dietary Fiber 3.28g 13%
Protein 44.53g 89%
Vitamin C 11mg 18%
Vitamin A 0.2mg 7%
Iron 2.4mg 13%
Calcium 60.4mg 6%
Amount Per 100 g
Calories 181.71 Kcal (761 kJ)
Calories from fat 117.62 Kcal
% Daily Value*
Total Fat 13.07g 70%
Cholesterol 53.57mg 62%
Sodium 324.96mg 47%
Potassium 196.24mg 15%
Total Carbs 5.14g 6%
Sugars 0.2g 3%
Dietary Fiber 0.94g 13%
Protein 12.76g 89%
Vitamin C 3.1mg 18%
Vitamin A 0.1mg 7%
Iron 0.7mg 13%
Calcium 17.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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