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1
To make basil walnut butter: Finely chop walnuts and basil leaves.
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2
Place walnuts, basil, garlic, lemon zest, 5 T of butter and salt in bowl of an electric mixer.
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3
Using paddle attachment, mix on medium-high until butter is smooth.
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4
Using a sharp thin-bladed knife, cut a large pocket in each chicken breast by inserting it horizontally into thickest end and carefully slicing from side to side without piercing the edges of breast.
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5
Divide butter in 4 parts and use your fingers to stuff each pocket with a portion.
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6
Don't worry if it spills out slightly; they will seem quite full.
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7
Season both sides of the chicken with salt and pepper.
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8
Melt remaining 1 T of butter in a large skillet over medium heat.
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9
When it sizzles, lower chicken breast into pan, cover tightly, and reduce heat to low.
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10
Cook for 5 minutes or until nicely browned, then turn chicken over and continue to cook, covered, for 5 to 7 minutes longer or until there is no sign of translucency when you peek inside one of the pockets.
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11
Some of the basil butter will have spilled out of the chicken to create a sauce in the pan.
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12
Transfer the chicken to a warm platter or individual serving plates and spoon the sauce over the top.
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13
Serve immediately.
