Pistachio-stuffed Chicken Breasts | Reader's Digest Australia
When you don't have time to roast a whole stuffed chicken – or when it's too hot to turn on the oven – serve these plump chicken breasts filled with a creamy, lemon-scented pistachio stuffing. To...
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Cooking tools:
- Food processor
- Blender
- Nonstick skillet
- Paring knife
- Chef's knife
- Cutting board
- Toothpick
- Measuring cup
- Measuring spoon
- Dish
- Spoon
- Stove
- Serving platter
Ingredients
- 4 boneless skinless chicken breast halves, about 750 g in total
- 1?3 cup (90 g) cream cheese
- 4 tablespoons shredded fresh basil leaves
- 1 teaspoon grated lemon zest
- 3?4 teaspoon salt
- 1?3 cup (50 g) shelled pistachios
- 2 tablespoons dry packaged breadcrumbs
- 1 tablespoon olive oil
- 1?4 cup (35 g) plain flour
- 1 cup (250 ml) salt-reduced chicken stock
- 1?4 cup (60 ml) lemon juice (about 2 lemons)
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