Pistachio-Crusted Chicken With Garden Spinach
- 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
- 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 350u0b0 for 35-40 minutes or until a thermometer reads 170u0b0. 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.
sweet red pepper, pistachios, bread crumbs, buttermilk, chicken breast halves, goat cheese, fresh basil, butter, salt, pepper, shallot, olive oil, garlic, chicken broth, balsamic vinegar, olive oil, fresh baby spinach, fresh basil
Taken from www.tasteofhome.com/recipes/pistachio-crusted-chicken-with-garden-spinach/ (may not work)