• (1)  4 to 5 ounce chicken breast, pounded thin
• 1 oz. pistachios, coarsely chopped 
• a few small handfuls of panko bread crumbs (found by other bread crumbs in the store)
• skim milk
• salt and pepper to taste

Don’t ask me why, but when I make my chicken tenders, I dip the chicken in skim milk to make the coating stick.  I did the same thing here, by pounding out the chicken breast, I dredged it in the panko bread crumbs, then the chopped pistachios, then sprinkled salt and pepper on each side.  In a small skillet I added a little grape seed oil. On medium heat, cook the chicken on both sides about 4 minutes, or until no longer pink. One thing my sister and I learned at a cooking class we took, was once you place the chicken in the pan, do not move it, don’t keep flipping it, just be patient and you will have a deluxe crust on each side.  At the restaurant they serve this as a sandwich on peasant bread which is like a crusty yummy bread.  You can do that, or just serve it as is.  Make the creamy red pepper sauce I linked above and heat until just warm.  You can either put it on top of the chicken in the sandwich, or you could serve it just by itself with the dipping sauce on the side.   It tasted really good.  I’m thinking the version I get at the restaurant has a ton more pistachios on it, but I will definitely make this again. And the best part is pistachios are a great addition to your diet.  Here are some facts you may not know about pistachios: 

1. They contain lutein (also found in dark leafy vegetables)
2. They have the richest source of phytosterols -  which help lower your cholesterol and helps fight heart disease.
3. They have 3 grams of fiber per 1 oz. serving.
4. Other nutrients include, copper, thiamin, B6, potassium, magnesium and manganese.  These nutrients help support a healthy body.

• 4 cups mixed greens
• 1/2 cup candied walnuts*
• 1-2 pears, sliced thin
• 1 cup strawberries, sliced
• 1/2 cup crumbled Gorgonzola cheese
• Paul Newman’s Light Balsamic Vinaigrette Dressing

*To make the candied walnuts, add the 1/2 cup halved walnuts with 1/4 sugar in a small skillet.  Cook on low until the sugar melts and it gets a nice brown color.  Don’t leave it unattended, so it doesn’t burn. Cool on a cookie sheet. Take 4 plates, put a bunch of mixed greens, sprinkle some of the candied walnuts, pear, strawberries and cheese evenly over the 4 plates and add the Light Balsamic Vinaigrette to each salad.  Two tablespoons of the dressing is only 60 calories, and it tastes great with all these ingredients together.   Tomorrow I am going to attempt another item on their menu:  Pistachio crusted chicken breast, served on peasant bread with red pepper dipping sauce!  We’ll see if I can  duplicate it.  Otherwise, I know the owners, maybe they would give up the recipe??  I doubt it, but it doesn’t hurt to ask right?  

• SEARED BONELESS BREAST OF CHICKEN STUFFED WITH SPINACH AND BASIL
• 4 ea. boneless chicken breasts
• 4 tablespoon Spectrum Spread
• 24 spinach leaves, very coarsely chopped.
• 16 large basil leaves
• 4 cloves garlic, finely minced
• 2-3 tablespoons Spectrum brand Grapeseed Oil. 
• Salt and ground pepper 

Lay the chicken breasts flat on your work surface. With a very sharp knife, create a pocket by cutting an incision horizontally through the middle of each breast, leaving it completely attached at one side. Heat a non-stick pan over low heat and add 1 tablespoon of Grapeseed Oil. Add the garlic, and simmer for one minute, add the spinach and basil until just wilted, about 45 seconds. Season with salt and pepper and allow to cool. Combine the Spread and the cooled spinach mixture. Stuff the chicken breasts with equal parts of this mixture. Wipe clean and re-heat the non-stick pan and place over moderate heat. Add the remaining Grapeseed oil. Cook the breasts over medium heat for approximately 4-5 minutes on each side or until the chicken is cooked and the spinach has heated through. Remove from the pan and allow to rest for 3-5 minutes. Serve.  I have served this with my roasted green beans.

Enjoy! 

Serving size:Serves 4

Creamy Red Pepper Sauce

1 tablespoon olive oil

2 cloves garlic, minced

2 large red peppers

1 tablespoon tomato paste

½ teaspoon Italian seasoning

½ cup dry white wine

1 cup chicken broth

1 cup ff half and half

Salt and Pepper to Taste

Heat olive oil in a large pan.  Add garlic and sauté until tender.  Add diced red peppers, tomato paste and Italian seasoning.  Cook mixture for 2 minutes, stirring constantly.  Add white wine and bring to a boil.  Boil for 1 minute.  Add chicken broth and bring to a boil.  Boil until sauce is reduced by half.  Add ff half and half and simmer until reduced again by about half.  Remove from heat; using a stick blender, puree.  Season with salt and pepper to taste.

In a small skillet, saute the shrimp few a few minutes until they are pink, set aside. Cook linguine according to the package and drain.  Serve some of the pasta, set a few of the cooked shrimp on top and ladle the roasted red pepper sauce on top.  Sprinkle with a few more crushed red pepper flakes if you wish!