CHICKEN BREAST STUFFED WITH BASIL WALNUT BUTTER

Steps:

• 1. Finely chop walnuts and basil leaves. Place walnuts, basil,garlic,lemon zest,5 tbsp of butter and salt in bowl of an electric mixer. Using paddle attachment, mix on medium-high until butter is smooth.
• 2. Using a sharp thin-bladed knife, cut a large pocket in each of the chicken breast by inserting it horizontally into thickest and carefully slicing from side to side without piercing the edges of the breast.
• 3. Divide butter in 4 parts and use your fingers to stuff each pocket with a portion. Don't worry if it spills slightly; they will seem quite full. Season both sides of the chicken with salt and pepper.
• 4. Melt the remaining 1 tbsp. of butter in large skillet over medium heat. When it sizzles, lower chicken breasts into pan, cover lightly and reduce heat to low. Cook for 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, for 5 to 7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets. An instant read thermometer inserted in the center of a breast should register 165 degrees. Some of the basil butter will have spilled out of the chicken to create a sauce in the pan. Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top. Serve immediately