Olive-Stuffed Chicken with Almonds
Recipe GLPR1bec61ff91b54f
Tender chicken breasts are butterflied and filled with briny green olives, then pan-seared until the skin turns golden and crispy. Toasted almonds and fresh parsley are folded into a silky butter sauce that's spooned over the finished chicken for an elegant, protein-rich main course.
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Ingredients
4 boneless chicken breast halves with skin (about 2 1/4 pounds total)
1 cup brine-cured green olives, pitted and chopped
3 tablespoons unsalted butter, divided
1/4 cup whole almonds with skins
2 tablespoons fresh flat-leaf parsley, chopped
Salt and black pepper to taste
3 tablespoons water
Directions
Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a 2-inch-long horizontal pocket into the thickest part of each breast, being careful not to cut all the way through. Divide about 6 teaspoons of the chopped olives among the pockets, stuffing each breast evenly. Season both sides of each chicken breast generously with salt and pepper.
Heat 1 tablespoon of butter in a large 12-inch nonstick skillet over moderate heat until the foam subsides. Add the whole almonds and toast them, stirring frequently, until they deepen in color by a few shades, 5 to 8 minutes. Using a slotted spoon, transfer the toasted almonds to a cutting board to cool. Leave the remaining butter and any brown bits in the skillet—do not wash it.
Increase the skillet heat to moderately high. Place the chicken breasts skin side down into the butter and sprinkle the remaining chopped olives evenly over and around them. Sauté without moving them until the skin is golden brown and crispy, 8 to 10 minutes.
Turn the chicken breasts over carefully. Cover the skillet with a lid and reduce heat to moderate. Cook until the chicken is opaque throughout and reaches an internal temperature of 165°F, 5 to 7 minutes more. Transfer the chicken breasts to serving plates using tongs.
While the chicken finishes cooking, coarsely chop the toasted almonds into bite-sized pieces.
Return the skillet to moderate heat. Add the remaining 2 tablespoons of butter and the water. Stir and heat until the butter melts completely, scraping up any flavorful browned bits from the bottom. Fold in the chopped almonds and fresh parsley. Season the sauce to taste with salt and pepper. Spoon the almond-parsley sauce generously over each chicken breast and serve immediately.
