Ingredients

The following ingredients have 6 Servings
  • 6 (5 ounce) portions of chicken breast butterflied
  • 1/2 cup pistachios, shelled,  unsalted, roasted, chopped
  • 3/4 cup fresh parsley, chopped
  • zest from one orange
  • 2 medium oranges supremed (cut the membranes out) and chopped, don't use the juice for this recipe
  • 1 Tbsp olive oil
  • pinch black pepper
  • 1/4 tsp salt

Instruction

  • Pre-heat oven to 400F.
  • Butterfly chicken breasts (some stores will do this for you at the meat counter).  Butterflying may sound intimidating but it is basically cutting the piece of meat in half but leaving the end portion uncut (making it look like an open book).
  • You can pound the chicken between plastic to make it flatter if you need/want to with a meat mallot.  I like to use string to tie it all together.   Conversely, you could also buy this chicken with the skin on and stuff the pesto underneath the skin.
  • Combine all the ingredients (except the chicken!) in a bowl.  Add more sea salt and black pepper to taste.   In the middle (but more towards one side) of each piece of chicken evenly divide the mixture.  Tie it up with kitchen twine.  Lightly olive oil, salt and pepper each side of the chicken.
  • Sear the chicken on both sides, if desired, on the stovetop (medium high heat pan with light layer of oil) and then transfer chicken (make sure the pan is oven safe) to the oven for ~ 13-16 minutes or until internal temperature reaches 165F.  If you don't want to sear: Bake at 400F for ~ 20-25 minutes or until temp reaches 165F. 
  • Let chicken rest 5 minutes before serving.  Add sea salt to taste.  Happy Eating! Beckie