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1
In a small bowl, mash the softened butter with the herbs, 2 tablespoons of cashews, the almond meal and ginger.
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2
Season with salt and pepper.
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3
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.
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4
Season the chicken with salt and pepper and refrigerate until the butter is firm, about 20 minutes.
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5
Preheat the oven to 400.
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6
In a large cast-iron skillet, heat the oil.
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7
Add the chicken breasts skin side down and cook over moderately high heat until well browned, 5 minutes.
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8
Turn the breasts and cook for 3 minutes.
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9
Transfer the skillet to the oven and bake the chicken for 8 to 10 minutes, until just cooked through.
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10
Transfer to a platter and keep warm.
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11
Melt 1 tablespoon of the butter in the skillet.
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12
Add the shallot and cook over moderately high heat, stirring, until softened, 1 minute.
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13
Add the wine and cook, scraping up the browned bits, until nearly evaporated, about 3 minutes.
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14
Add the stock and simmer until reduced to 1/2 cup, about 9 minutes.
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15
Whisk in the remaining 3 tablespoons of butter and season with salt and pepper.
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16
Strain the sauce into a bowl.
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17
Spoon the sauce onto plates.
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18
Set the chicken on top, sprinkle with cashews and serve.
