Stuffed Chicken Breast with Thyme Pesto and Pistachio

 

2 ounces basil oil
2 ounces pistachio
2 teaspoons fresh thyme
2 ounces freshly chopped basil
4 ounces finely chopped chicken breast
salt and pepper, to taste
1 cup chicken stock
4 large deboned chicken breasts (approximately 8 ounces each), pounded thin
1 egg

Place basil oil and all ingredients except chicken, chicken stock and egg in a saute pan and cook until one-half done. Add chicken stock and finish reducing. Dip chicken breasts in beaten egg and stuff with mixture. Sear in pan until brown and finish in oven at 375 degrees for 12 to 15 minutes. Slice and serve on plate with basil oil.

- recipe courtesy Carolyn Black