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Pistachio-Crusted Chicken with Garden Spinach

 Pistachio-Crusted Chicken with Garden Spinach
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
4 ServingsPrep: 1-1/4 hours Bake: 35 min.

Ingredients

  • 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

Directions

  • Broil pepper 4 in. from heat until blistered. Rotate pepper a quarter
  • turn. Broil and rotate until all sides are blistered and blackened.

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Pistachio-Crusted Chicken with Garden Spinach (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
  • 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 chicken breast with 3/4 cup salad and 2 tablespoons sauce equals 652 calories, 37 g fat (10 g saturated fat), 129 mg cholesterol, 909 mg sodium, 31 g carbohydrate, 8 g fiber, 52 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now