Once your chicken breasts are opened out and ready to stuff, pop your cashews, chives, kale, macadamia oil, garlic and 1/4 teaspoon salt into a mini food processor. Blitz until the consistency is a fine pesto.
Now turn your pan onto medium, with the butter. Also, pre heat your oven to 180 celcius.
While the pan is warming up, divide the mixture into 4, putting each quarter into the centre the the opened chicken breasts. Fold them over firmly, no need to toothpick or tie.
Pan fry on both sides for 2 minutes a side, then pop into the oven for 10 minutes.
Once you take them out of the oven and put on a plate to rest for a further 5 minutes, you can add 1/2 cup chicken stock to the pan, putting it back on the stove, to deglaze for 2 minutes on medium. This creates a lovely little sauce with the pan juices, butter, bits of pesto that have come off the chicken and the stock – delicious!
You’re done. Serve the chicken breasts halved or cut into thick 3rds along side a mountain of assorted greens or a beet & carrot mash, or some honey roasted carrots.