Dinner: Ginger-Nut-Butter-Stuffed Chicken Breasts

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Ginger-Nut-Butter-Stuffed Chicken Breasts

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 stick unsalted butter, 4 tablespoons softened
1/4 cup mixed chopped herbs, such as parsley, chives, tarragon and dill
2 tablespoons minced raw cashews, plus more for sprinkling
2 tablespoons almond meal
1 tablespoon finely grated fresh ginger
Kosher salt
Pepper
Four 6 ounce skin-on, boneless chicken breasts
1 tablespoon vegetable oil
1 shallot, finely chopped
1 1/2 cups dry white wine
1 1/2 cups chicken stock

Instructions

In a small bowl, mash the softened butter with the herbs, 2 tablespoons of cashews, the almond meal and ginger. Season with salt and pepper. Using your fingers, loosen the skin of each chicken breast to form a pocket, then stuff with a generous tablespoon of the ginger-nut butter. Season the chicken with salt and pepper and refrigerate until the butter is firm, about 20 minutes.
Preheat the oven to 400 °. In a large cast-iron skillet, heat the oil. Add the chicken breasts skin side down and cook over moderately high heat until well browned, 5 minutes. Turn the breasts and cook for 3 minutes. Transfer the skillet to the oven and bake the chicken for 8 to 10 minutes, until just cooked through. Transfer to a platter and keep warm.
Melt 1 tablespoon of the butter in the skillet. Add the shallot and cook over moderately high heat, stirring, until softened, 1 minute. Add the wine and cook, scraping up the browned bits, until nearly evaporated, about 3 minutes. Add the stock and simmer until reduced to 1/2 cup, about 9 minutes. Whisk in the remaining 3 tablespoons of butter and season with salt and pepper. Strain the sauce into a bowl.
Spoon the sauce onto plates. Set the chicken on top, sprinkle with cashews and serve.

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