This was a really tasty and easy way to dress up chicken breasts. It is adapted from a Robin Miller recipe, but of course I made quite a few changes. I used crushed pistachios instead of macadamia nuts, and just mashed them with goat cheese crumbles instead of spreading each ingredient individually on the chicken breasts. Additionally, instead of honey mustard, I mixed dijon with a bit of sugar-free apricot preserves; I love the taste of apricot with pistachios. This was a really nice, easy weeknight supper. I served it with some roasted cauliflower, which was tasty, but unfortunately did not make for the prettiest plates.
PISTACHIO AND GOAT CHEESE ENCRUSTED CHICKEN WITH APRICOT MUSTARD
Serves 2 (can easily be doubled)
- 2 boneless skinless chicken breasts (about 5 oz each)
- 2 tsp dijon mustard
- 2 tsp apricot preserves (sugar-free or fruit sweetened)
- 1 oz roasted pistachio kernels, crushed with a mallet or coarsely chopped
- 1.5 oz soft goat cheese (chevre)
- Salt and pepper (or poultry seasoning of choice)
- Preheat oven to 400 degrees F.
- Mash the pistachios and goat cheese in a bowl with a fork until well-combined. Set aside.
- Microwave the apricot preserves for 5-10 second to melt it if necessary. Combine it with the mustard. Set aside.
- Season the chicken breasts with salt and pepper. Set them on a lightly-greased baking sheet. Spread each one with apricot mustard, then top with the pistachio-cheese mixture. It is easiest if you place dollops of the pistachio mixture on top of the chicken and then kind of mash it in with your fingers.
- Cover pan with foil and bake for 15-20 minutes. Uncover and cook 5-10 minutes longer, or until the cheese is golden brown and melted. Serve.