Caprese Stuffed Chicken

 
Serves 4
Ingredients:
1 Tablespoon extra virgin olive oil
1 small onion, chopped
salt & pepper
2 garlic cloves, minced
6 cups baby spinach
4 chicken breasts, pounded very thin
2 vine-ripened tomatoes, sliced
4oz mozzarella cheese, sliced
1/2 cup fresh basil leaves
Directions:

1. Preheat oven to 400 degrees then line a sheet with with foil, spray with nonstick spray and then set aside.
2. Heat oil in a large skillet over medium heat then add onion, season with salt and pepper, and then saute until translucent, 3-4 minutes. Add garlic then saute for 30 more seconds. Add spinach then cook just until wilted, 2-3 minutes. Set aside to cool slightly.
3. Brush and season both sides of the pounded chicken breasts with extra virgin olive oil, salt, and pepper. Mound 1/4 of the spinach mixture on one end of the chicken breasts, then layer on sliced tomatoes, mozzarella cheese, and fresh basil. Drizzle with extra virgin olive oil then sprinkle with a bit more salt and pepper. Fold other end of chicken over and secure with a toothpick. Place onto prepared baking sheet then bake for 15 minutes, or until cooked all the way through.

Pistachio Crusted Chicken

Pistachio Crusted Chicken Recipe

Serves: 4

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

• ¾ cup shelled pistachios
• ¾ cup Italian seasoned Panko bread crumbs
• 4 boneless, skinless chicken breasts
• 3 tbsp. honey mustard
• Cooking spray

Instructions

1. Preheat the oven to 400 degrees.
2. Place the pistachios in a food processor and pulse until they turn into small crumbs. Pour the pistachios into a shallow dish. Add the panko and toss to combine.
3. Pat any excess moisture off of the chicken breasts using paper towels. Brush the honey mustard onto both sides of the chicken breasts (or you could rub it on if you don’t have a brush). One at a time, place a chicken breast into the dish with the pistachio mixture. Press the pistachios into the chicken until the chicken is well coated on all sides. Discard the extra pistachio mixture.
4. Place the chicken on a baking sheet that has been sprayed with cooking spray or lined with parchment paper. Bake until the chicken is cooked through and juices run clear (about 25 to 35 minutes, depending on the thickness of the chicken breasts).

Notes

I used chicken breasts that were about 1-1/2 inches thick. Don't use chicken breasts that are too thick. Otherwise, they will take longer to cook and the nuts may burn.