Ingredients Jump to Instructions ↓

  1. 1 large sweet red pepper

  2. 1-1/4 cups pistachios

  3. 3/4 cup panko (Japanese) bread crumbs

  4. 1 cup buttermilk

  5. 4 boneless skinless chicken breast halves (6 ounces each )

  6. 1/2 cup crumbled goat cheese

  7. 1/4 cup minced fresh basil

  8. 2 tablespoons butter, melted

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1 shallot, chopped

  12. 1-1/2 teaspoons olive oil

  13. 2 garlic cloves, minced

  14. 1/2 cup reduced-sodium chicken broth

  15. SALAD:

  16. 1 tablespoon balsamic vinegar

  17. 1 teaspoon olive oil

  18. 3 cups fresh baby spinach

  19. 1/2 cup minced fresh basil

Instructions Jump to Ingredients ↑

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