Pistachio-Stuffed Chicken Breasts {Recipe ReDux}

Take the stress out of weeknight dinners with this easy and flavorful pistachio-stuffed chicken dish. Serve with a side of your family’s favorite roasted vegetables and you’re set for a balanced meal!

Juicy chicken breast stuffed with creamy pistachio mustard with a hint of lemon is an easy weeknight meal and elegant enough for guests. @jlevinsonrd

It’s hard to believe we’re almost at the end of August, which means it’s time for another Recipe ReDux and it’s back-to-school season. In a couple of weeks I’ll be sharing a roundup of articles, recipes, and meal planning ideas perfect for families who are running around trying to get all the kids settled into school and still put a Nutritioulicious meal on the table for the family.

In the meantime, this month’s ReDux recipes are sure to give you jump start on making those healthy meals happen. Don’t forget to scroll all the way to the end of my post for everyone’s recipes.

Back to the Dinner Table

After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!

Moist chicken breast stuffed with creamy pistachio mustard with a hint of lemon is an easy weeknight meal and elegant enough for guests. @jlevinsonrd

My initial plan was to make my updated version of panko-crusted chicken (you can find the old recipe here, but I’ve made some changes and it’s far improved, so stay tuned for that recipe one of these days!). My go-to side dishes to serve with the panko chicken are my roasted garlicky green beans and roasted sweet potatoes.

Garlicky Green Beans-001

Last minute I decided I would coat the chicken breasts in a pistachio crust instead of panko, and then as I fiddled around in the kitchen I ended up with a pistachio paste that just didn’t work as a crust. Lo and behold, we have Pistachio-Stuffed Chicken Breasts, or if you want to be fancy you can call it Pistachio Chicken Rollatini.

The chicken came out really tender and juicy and the pistachio paste sort of melted inside, which led to a nice creaminess when you cut into the chicken breast. The best part: it was relatively quick to make – less than 10 minutes of prep and about 25-30 minutes to cook.

Moist chicken breast stuffed with creamy pistachio mustard with a hint of lemon is an easy weeknight meal and elegant enough for guests. @jlevinsonrd

I served it with those planned side dishes, which are always a favorite in my house. Roasted green beans with crisp slices of garlic and well-done cubes of sweet potato. And to add some color and additional flavor to the chicken, I roasted the remaining cherry tomatoes I had sitting on my kitchen counter.

The end result: a balanced plate that will keep the whole family fueled this back to school season.

Moist chicken breast stuffed with creamy pistachio mustard with a hint of lemon is an easy weeknight meal and elegant enough for guests. @jlevinsonrd

5.0 from 1 reviews
Pistachio-Stuffed Chicken Breasts
 
Prep Time
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Moist chicken breast stuffed with creamy pistachio mustard with a hint of lemon is an easy weeknight meal that will please the whole family. Serve with a side of roasted vegetables and you have a satiating balanced meal.
Author:
Recipe Type: entree, dinner, main dish, chicken
Serves: 6
Ingredients
  • 1 cup shelled unsalted pistachios
  • 1 garlic clove
  • ½ tablespoon grainy Dijon mustard
  • ¼ cup + 1 tablespoon lemon juice
  • 2 pounds flattened chicken breast (about 6 total)
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 400 degrees F. Spray a 9x11 baking dish with cooking spray and set aside.
  2. In a small food processor, pulse pistachios, garlic, mustard, and ¼ cup lemon juice until it forms a paste.
  3. Spread pistachio mustard on one side of flattened chicken breast; roll up.
  4. Rub rolled chicken breasts with olive oil, sprinkle with salt and pepper, and drizzle remaining tablespoon of lemon juice over the tops of the chicken breasts.
  5. Cover baking dish with foil and bake for 20 minutes. Uncover, and bake 5-10 minutes more until chicken is cooked through.
Notes
To make the roasted tomatoes to serve over the chicken, toss halved cherry tomatoes with olive oil, salt, and pepper. Spread on baking sheet, making sure they are not overlapping. Roast at 400 degrees until the tomatoes are soft and caramelized.

What’s your family’s favorite recipe for getting back into routine?

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11 Responses to Pistachio-Stuffed Chicken Breasts {Recipe ReDux}


  1. GiGi Eats says:

    I really need to try my hand at stuffing chicken! Never done that before!

    • Jessica says:

      You won’t believe how easy it is to stuff boneless chicken breasts! You have to try it!

  2. this is one fancy looking meal yet so simple. i have not tried pistachio and chicken together but it sounds delicious..

    • Jessica says:

      Thanks Dixya, it really is so simple! I love pistachios, so in my mind they go with everything! Hope you like it!

  3. Katy says:

    Oh, I happen to have recently acquired a ton of pistachios- this is perfect! And such a lovely, colorful plate as well!

    • Jessica says:

      lucky you!! Hope you enjoy!

  4. Min says:

    It’s been a while since I stuffed my bird! I definitely need to try this pistachio-filling! sounds delish ;).

    • Jessica says:

      haha…well this is certainly easier than stuffing a whole bird! Hope you like it!

  5. I love pistachios! This sounds amazing!

    • Jessica says:

      Thanks Rachel! Hope you try it soon!

  6. Pingback: Menu Plan Monday: January 2, 2017

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