Pistachio-Crusted Chicken with Garden Spinach |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For a colorful summer entree, try this moist chicken filled with creamy goat cheese. Itâs lovely draped with roasted red pepper sauce and served on a bed of baby spinach. âNancy Baumel, Park Ridge, Illinois 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:
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.
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