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Pistachio + Goat Cheese Smothered Chicken

Pistachio + Goat Cheese Smothered Chicken

with Low-Country Bulgur

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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.

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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!!

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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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From above –

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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