Pistachio-Crusted Chicken With Garden Spinach Recipe

Name: Pistachio-Crusted Chicken With Garden Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 tablespoon balsamic vinegar; 1 teaspoon olive oil; 3 cups fresh baby spinach; 1/2 cup minced fresh basil

Servings: persons

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
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 350u00b0 for 35-40 minutes or until a thermometer reads 170u00b0. 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.

1125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large sweet red pepper, 1-1/4 cups pistachios, 3/4 cup panko (Japanese) bread crumbs, 1 cup buttermilk, and more.

Yes, Pistachio-Crusted Chicken With Garden Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pistachio-Crusted Chicken With Garden Spinach

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