Stuffed chicken is succulent

Jerry Traunfeld, James Beard award-winning chef and author of "The Herbfarm Cookbook" (Scribner, 2000), uses herbs, walnuts and butter to succulent effect in his recipe for chicken breasts stuffed with basil-walnut butter.

However, the recipe's first selling point may be how convenient it is for the cook: The dish takes barely 20 minutes to make. The inclusion of the aromatic herb makes sure there's no sacrificing taste for speed. "The spiciness of basil enhances the richness of the walnut butter to bring a whole new flavor dimension to the traditional chicken dinner," Traunfeld says.

Serving suggestion: A colorful choice of side vegetables can easily be added. Try grilled zucchini, yellow squash and red bell peppers.

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CHICKEN BREASTS STUFFED WITH BASIL WALNUT BUTTER

Preparation 15 minutes, baking time 12 minutes

3/4 cup toasted walnuts

2 cups basil leaves, gently packed

1 clove garlic, peeled and finely chopped

Grated zest of 1 lemon

6 tablespoons ( 3/4 stick) unsalted butter, softened

3/4 teaspoon salt

4 large boneless skinless chicken breasts, about 1 1/2 to 2 pounds

Additional salt and freshly ground black pepper

To make basil walnut butter: Finely chop walnuts and basil leaves. Place walnuts, basil, garlic, lemon zest, 5 tablespoons of butter and salt in bowl of an electric mixer. Using paddle attachment, mix on medium-high until butter is smooth.

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.

Divide butter in 4 parts and use your fingers to stuff each pocket with a portion. Don't worry if it spills out slightly; they will seem quite full. Season both sides of the chicken with salt and pepper.