Cooking with Chevy: Wednesday 11/17/2010- Pistachio-Stuffed Chicken Breasts

Pistachio-Stuffed Chicken Breasts

Prep time: 30 minutes Cook time: 30 minutes

4	bone-in chicken breasts, skin on
1 1/4	cups pistachios, in the shell
1/4	cup cilantro, chopped
4	tablespoons lemon juice, divided
1	teaspoon garlic, minced
	coarse salt and freshly ground pepper, to taste
1/4	cup olive oil, more for paste

per serving: 450 calories; 41 grams protein; 29 grams total fat; 2 grams fiber; 4 grams saturated fat; 7 grams carbohydrates; 91 mgs cholesterol; 401 mgs sodium; 11 weight watcher points

Preheat oven to 400 degrees.

[1] Shell the pistachios. On a small baking sheet, toast pistachios on a baking sheet until golden, about 7 minutes. Transfer to a food processor or blender. Add cilantro, half of the lemon juice, garlic and salt and pepper and mix until a coarse paste forms. While the machine is running, gradually add the olive oil and continue to blend.

[2] Using your fingers, gently loosen the end from one side of the breast forming a pocket. Spread 1 tablespoon of the paste evenly under the skin of each breast and sprinkle generously with salt and pepper. NOTE: Don't contaminate the pistachio paste with a spoon, you will use the rest as a drizzle.

[3] Heat one tablespoon olive oil in a heavy large OVENPROOF skillet over medium-high heat. Add the chicken, skin side down. Cook until the skin is dark golden, about 5 minutes. Turn the chicken over and transfer the skillet to the oven. Roast the chicken until cooked through about 30 minutes.

[4] Place the rest of the pistachio paste into a small bowl and whisk with 1-2 tablespoons olive oil (to get a drizzle consistency) and the remaining lemon juice. Drizzle over the top of chicken and serve.

New Potatoes in Lemon Parsley Sauce

Prep and cook time: 35 minutes

1	pound new potatoes, scrubbed and cut in half
2	tablespoons butter
2	tablespoons lemon juice, zest too
2	tablespoons Italian parsley, chopped

per serving: 132 calories; 2 grams protein; 6 grams total fat; 3 grams fiber; 4 grams saturated fat; 18 grams carbohydrates; 15 mgs cholesterol; 10 mgs sodium; 3 weight watcher points

[1] Cook potatoes in boiling water for 15 to 20 minutes or until tender. Drain and peel.

[2] Melt butter in saucepan over low heat. Mix in some lemon zest, lemon juice and parsley. Add potatoes and cook over medium heat, turning frequently, until hot and coated with butter.