Pesto-stuffed chicken breasts

Puree basil, olive oil and garlic with the nuts, then add the remaining ingredients with a few more pulses, keeping the pesto grainy rather than fully pureed.

Clean and butterfly the chicken breasts; season with fleur de sel or Celtic grey salt and black pepper.

Stuff each breast with a generous tablespoon of chilled pesto, roll the skin up and seal with toothpicks or small bamboo skewers.

In a very hot saute pan with olive oil and salt, sear the breasts skin side only about 6 minutes on medium-high until brown; flip onto a baking tray.

Deglaze the pan at once with wine or reduced stock and glaze the breasts.

Bake 18 minutes at 425F (220C).

Rest five minutes; remove the toothpicks.