PISTACHIO-CRUSTED CHICKEN WITH GARDEN SPINACH

Pistachio-Crusted Chicken with Garden Spinach image

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

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 4 servings.

Number Of Ingredients 19

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

Steps:

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

Nutrition Facts : Calories 652 calories, Fat 37g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 909mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 8g fiber), Protein 52g protein.