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Pistachio-Crusted Chicken with Garden Spinach Recipe

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Pistachio-Crusted Chicken with Garden Spinach Recipe
Pistachio-Crusted Chicken with Garden Spinach Recipe photo by Taste of Home
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Pistachio-Crusted Chicken with Garden Spinach Recipe

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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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. 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 11x7-in. baking dish. Drizzle with butter; sprinkle with salt and pepper. Bake, uncovered, at 350° for 35-40 minutes or until a 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.
Originally published as Pistachio-Crusted Chicken with Garden Spinach in Taste of Home June/July 2010, p57

Nutritional Facts

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

  • 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 11x7-in. baking dish. Drizzle with butter; sprinkle with salt and pepper. Bake, uncovered, at 350° for 35-40 minutes or until a 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.
Originally published as Pistachio-Crusted Chicken with Garden Spinach in Taste of Home June/July 2010, p57

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Reviews forPistachio-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..."

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

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

MY REVIEW
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."

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

"Fantastic!"

MY REVIEW
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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