Pecan Stuffed Chicken Breast

Ingredients:

• 2 tbsp olive oil + extra for drizzling
• 4 boneless, skinless chicken breast halves (170–200 g each), butterflyed
• 1 tablespoon molasses mixed with 2 teaspoons hot water
• 1 teaspoon ground fennel
• 1 medium onion, diced
• 2 cloves garlic, finely chopped
• 1 cup toasted coarsely chopped pecans
• 2 tbsp chopped fresh tarragon
• 3 tbsp. vegetable or rapeseed oil
• 1 cup white wine
• 1 cup chicken broth
• Half a can (425 g) of canned crushed tomatoes
• 1/4 tsp crushed red pepper
• Special equipment: 15 cm long bamboo skewers; meat mallet

Preparation:

1. Place a 15-inch (37 cm) piece of plastic wrap on a cutting board and drizzle it with a little olive oil. Place the chicken breast, cut side up, on the wrap. Cover with plastic wrap and pound the thick part of the breast to create an even thickness. Unwrap the wrap and brush the chicken breast with molasses; sprinkle generously with fennel, salt, and black pepper. This will be the inside of the breast, which will be stuffed.
2. Turn the breast over and season the other side with salt and pepper. This is the outer side that will be pan-fried later. Cover again with plastic wrap and place on a plate. Pound and season the remaining breasts in the same manner. Refrigerate for 1 hour or overnight.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, season with salt and pepper, and cook until soft and translucent, about 5 minutes. Add the garlic and nuts and cook for another 2 minutes. Add the tarragon and cook for another minute. Taste and adjust the seasoning if necessary. Remove from heat and let cool to room temperature.
4. Remove the chicken breast from the plastic wrap. Place it on a cutting board, molasses-side up. Spoon 1/4 cup of the filling onto half of the chicken breast. Top with the other half and secure with a skewer. Repeat with the remaining chicken breasts and filling.
5. Heat oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for about 3 minutes per side, until golden brown. Add the wine, chicken broth, and tomatoes. Reduce heat to low, cover, and simmer until the chicken is cooked through, another 8 minutes.
6. Transfer the chicken to a plate, remove the skewers, cover with foil, and let rest for 5 minutes. While the chicken is resting, increase the heat under the pan to high, add the red pepper flakes, and simmer until the liquid thickens and reduces by a third, about 5 minutes. Taste and adjust the seasoning if needed. Transfer to a small saucepan and keep warm over low heat until ready to serve. Slice the chicken and arrange on a serving platter. Drizzle with a little of the sauce. Serve immediately, drizzled with the sauce.