| 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. |
