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Pistachio-Crusted Chicken with Garden Spinach Recipe

Pistachio-Crusted Chicken with Garden Spinach Recipe

For a colorful summer entree, try this moist chicken filled with creamy goat cheese. It’s lovely draped with roasted red pepper sauce and served on a bed of baby spinach. —Nancy Baumel, Park Ridge, Illinois
TOTAL TIME: Prep: 1-1/4 hours Bake: 35 min. YIELD:4 servings


  • 1 large sweet red pepper
  • 1-1/4 cups pistachios
  • 3/4 cup panko (Japanese) bread crumbs
  • 1 cup buttermilk
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup crumbled goat cheese
  • 1/4 cup minced fresh basil
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 shallot, chopped
  • 1-1/2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup reduced-sodium chicken broth
  • SALAD:
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 3 cups fresh baby spinach
  • 1/2 cup minced fresh basil


  • 1. Broil pepper 4 in. from heat until blistered. Rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Place in a small bowl; cover and let stand 20 minutes. Process pistachios in a food processor until ground. Transfer to a shallow bowl; add bread crumbs. Place buttermilk in another bowl.
  • 2. Flatten chicken to 1/4-in. thickness; dip in buttermilk, then coat with pistachio mixture. Place on a work surface; top with goat cheese and basil. Fold chicken in half; secure with toothpicks if necessary.
  • 3. Place in a greased 11-in. x 7-in. baking dish. Drizzle with butter; sprinkle with salt and pepper. Bake, uncovered, at 350° for 35-40 minutes or until a meat thermometer reads 170°. Discard toothpicks.
  • 4. Discard charred skin from pepper; discard seeds and membranes. Place pepper in a food processor. In a small skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add broth; heat through. Add mixture to the food processor; process until blended.
  • 5. Whisk vinegar and oil. Add spinach and basil; toss to coat. Divide salad among four plates; top with chicken and pepper sauce. Yield: 4 servings.

Nutritional Facts

1 each: 652 calories, 37g fat (10g saturated fat), 129mg cholesterol, 909mg sodium, 31g carbohydrate (11g sugars, 8g fiber), 52g protein.

Reviews for Pistachio-Crusted Chicken with Garden Spinach

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MVPSpaMgr User ID: 7917031 211811
Reviewed Aug. 3, 2014

"This was the most delicious dish. A great complex of flavors. I had to focus a bit to make it the first time, as I'm a new cook to multii-stage recipes, but now I could whip through it. I served it with rosemary red potatoes (requested by my love) and it paired great. Everybody loved it!! It looked amazing..."

tnmccann User ID: 2390060 178842
Reviewed Jan. 3, 2011

"Made this for New Years Eve dinner and it was out of this world!"

quintin User ID: 3060543 174143
Reviewed Sep. 13, 2010

"My sister made me this for my birthday lunch great receipe tasted great. she also added fresh strawberries and orange slices."

sisterann User ID: 1294740 192191
Reviewed Jul. 29, 2010


jj.somers User ID: 1200613 111699
Reviewed May. 26, 2010

"this tasted like summertime in your mouth...very fresh. I didn't have shallots and substituted with green onions. I also didn't have any panko bread crumbs so just shredded 2 slices of whole wheat bread. It worked great!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.