Chicken Breast Italienne

Ingredients

• 350 g chicken breast
• 15 g parmesan
• 5 g basil
• 10 g garlic
• 30 g pistachio
• 10 g olive oil

Directions

1. Preheat the oven to 180 °C. Heat a non-stick griddle skillet to hot.
2. Place pistachio nuts, garlic, chopped basil (no stalks) and parmesan cheese into a mortar and pound until combined and smooth. Add the olive oil and mix to a thick paste.
3. Trim a single chicken breast fillet of tenderloins, and cut a pocket lengthways down the fillet, as large as possible.
4. Spoon the pistachio and basil paste into the pocket, and using a skewer "stitch" the pocket closed.
5. Place the chicken breast onto the skillet, and sear all sides, until desired level of caramelisation/browning occurs, around 3 minutes per side.
6. Place skillet and chicken breast in the oven uncovered, and cook for a further 30 minutes.
7. Remove from the oven and either check temperature with a thermometer (75 °C) or slice and check whether the centre is cooked.
8. Leave to rest for 3-4 minutes then slice into 1 cm slices and serve.