Pistachio and goat cheese encrusted chicken with apricot mustard

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)

INGREDIENTS

• 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)

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Mash the pistachios and goat cheese in a bowl with a fork until well-combined. Set aside.
3. Microwave the apricot preserves for 5-10 second to melt it if necessary. Combine it with the mustard. Set aside.
4. 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.
5. 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.

Posted in: chicken,poultry