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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 597.64 Kcal (2502 kJ) | ||
| Calories from fat | 369.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.02g | 63% | |
|---|---|---|---|
| Cholesterol | 78.15mg | 26% | |
| Sodium | 681.43mg | 28% | |
| Potassium | 967.61mg | 21% | |
| Total Carbs | 30.51g | 10% | |
| Sugars | 11.19g | 45% | |
| Dietary Fiber | 6.54g | 26% | |
| Protein | 31.05g | 62% | |
| Vitamin C | 64.6mg | 108% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.7mg | 21% | |
| Calcium | 429.1mg | 43% | |
| Amount Per 100 g | |||
| Calories | 167.13 Kcal (700 kJ) | ||
| Calories from fat | 103.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 63% | |
|---|---|---|---|
| Cholesterol | 21.85mg | 26% | |
| Sodium | 190.57mg | 28% | |
| Potassium | 270.6mg | 21% | |
| Total Carbs | 8.53g | 10% | |
| Sugars | 3.13g | 45% | |
| Dietary Fiber | 1.83g | 26% | |
| Protein | 8.68g | 62% | |
| Vitamin C | 18.1mg | 108% | |
| Iron | 1mg | 21% | |
| Calcium | 120mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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