Pistachio + Goat Cheese Smothered Chicken
Pistachio + Goat Cheese Smothered Chicken
with Low-Country Bulgur
This recipe was so simple, yet it was one of the best ways I’ve had chicken in ages!! I wish I could take the credit, but this one goes out to Robin Miller. She’s sure got the magic touch – I’ve liked tons of her recipes.
I pretty much followed her recipe to a T – coat chicken with honey mustard, smother with soft goat cheese, top with crushed nuts (these were a mix of pist. and almonds). Bake for 20 minutes covered, bake for another bit uncovered. Because my tenders were smaller, I only baked uncovered for about 4 more minutes. It was fabulous!!
For the bulgur, I defrosted and sauteed some frozen okra with about a cup of chopped fresh bell pepper. I added a dash of Worcestershire sauce, fresh oregano and cider vinegar, then tossed with the cooked bulgur.
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{ 5 comments… read them below or add one }
Yummm!!!! I have a recipe that i use that is very similar, only I use tofu. I marinate it in a honey mustard/soy mixture and then coat them in a pistachio bread crumb and black pepper topping… oh man, HEAVEN! The sweet salty combo really does it for me!
I made this recipe the other day, but used mahi mahi instead of chicken. It was a pretty risky venture, considering how much I spent on the fish, but it turned out great!
Thanks for the inspiration!
I made something similar to this tonight, but with slivered almonds and dijon mustard (and goat cheese). Super yummy!
I love your website
I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.
Wow, the mustard and goat cheese are a taste sensation in my mouth! I would’ve never thought! I made pearl cous cous with lemon and roasted zuch. This was a great dinner. Thank you!