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Pistachio-Crusted Chicken with Garden Spinach

Total Time

Prep: 1-1/4 hours Bake: 35 min.

Makes

4 servings

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

Ingredients

  • 1 large sweet red pepper
  • 1-1/4 cups pistachios
  • 3/4 cup panko 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 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.

Nutrition Facts

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

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