Stuffed Chicken Breasts

This dish is a bit more involved, but it goes perfectly with pilaf and haydari. This is a dish you can really practice your skills with and it is sure to get the oohs and ahhh at the dinner table.

Here is what you need:

prep time: <1hr

cook time: <30 minutes

serves: 4

preheat oven: 350 F

4 boneless, skinless chicken breasts

1/2 raw pistachio kernels

4 cloves of garlic

1/4 cup #oliveoil

4 TBSP et Oliva Spicy Ezme

1 tsp. allspice

1 tsp. ground cinnamon

1/2 c chicken or vegetable stock

salt and pepper to taste

olive oil for searing

Butchers twine

1. first butterfly your chicken breasts and then pound each one seperately between two layers of parchment paper to flatten. You don't have to over do it, but just flatten so you can easily roll the breasts once stuffed.

2. in a #cusinart or other food processer, pulse pistachios, olive oil and garlic until they form a paste

3. open each chicken breast, and spread the Ezme on both sides. Then cover with the pistachio paste and season with spices, salt and pepper to taste.

4. Roll up the chicken breasts and truss with the butchers twine to hold the shape. Or you can also secure it with tooth picks or skewers.

5. season the outside with salt, pepper and the Izmir Spice Blend. Sear in a hot pan until there is a bit of brown on all sides. Add the stock, cover, and roast in the oven for about 25 minutes. When finished cooking, allow to rest for 10 minutes, covered

6. When serving, remove the twine, skewers or toothpicks. Slice into rounds and serve with pilaf or potatoes. Haydari goes really well with this too.

Red Pepper Ezme

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