what you need:
- 2-3 chicken breasts (1 per person–don’t forget leftovers)
- 1 peach
- 20 cherries (cut in 1/2 and pitted)
- 1/2 cup cashews
- grated peel of 1 lemon
- a rubber mallet or hammer (the fun part)
- a baking dish (lined with foil and slightly covered with olive oil)
what you do:
- preheat your oven to 400F (if you are high altitude. otherwise heat to your normal chicken breast temp)
- chop or crush you nuts (ouch!). i used a food processor to lightly chop. be careful not to turn them into cashewbutter (but worse things have happened). put them in a bowl.
- zest your lemon. grate the skin off of the lemon into the bowl with the cashews. yeah, this step makes you seem like a high-class cook. revel in it and zest away.
- prep your fruit. cut your cherries in 1/2 and pit them. eat a lot of them while you do this. :) put them in the bowl.
- mix up the bowl contents.
- cut your peach in 1/2 then into 1/8″ slices. set them aside on a plate.
- get out a BIG cutting board for the chicken. there are 2 ways i suggest doing this. a) butterfly each breast, spread it out and cover with plastic wrap. but this takes skill and patience. b) or place the breast on the cutting board, uncut, and cover with plastic wrap.
- make sure all of your chicken breasts are amply covered with plastic wrap because you are about to wallop them with your hammer and you don’t want chicken on your hammer and vicey versy.
- wallop your chicken with the hammer. your goal is to flatten it out. make it an even 1/4″ to 1/8″ thick all around.
- once flattened (i told you it was fun) place 1 chicken breast into the baking dish and cover 1/2 of the breast with the contents of the bowl and some peaches
- fold the chicken over to cover the contents
- do this will all of the chicken. use all of your stuffing, but don’t overstuff. or do, see what happens.
- use any left over contents to garnish the tops of the chicken.
- bake at 400F for about 45m-1h (for high altitude. otherwise do what you normally do for a plain chicken breast. 325F 30 min??)