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Pistachio Chicken

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

35 min

Ready

70 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 each chicken breast halves, boneless, skinless
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2 teaspoons butter, unsalted
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1 cup mushrooms
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¼ cup pistachio nuts
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½ cup ham
cooked
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½ cup bread crumbs
fresh
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½ teaspoon salt
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¼ teaspoon black pepper
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2 teaspoons cornstarch
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½ cup white wine
dry
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¼ cup butter, unsalted
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¼ cup apricot preserves (jam)
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¼ cup chutney
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1 each oranges
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¼ cup pistachio nuts
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Ingredients

Amount Measure Ingredient Features
8 each chicken breast halves, boneless, skinless
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1E+1 ml butter, unsalted
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237 ml mushrooms
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59 ml pistachio nuts
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118 ml ham
cooked
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118 ml bread crumbs
fresh
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2.5 ml salt
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1.3 ml black pepper
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1E+1 ml cornstarch
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118 ml white wine
dry
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59 ml butter, unsalted
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59 ml apricot preserves (jam)
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59 ml chutney
*
1 each oranges
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59 ml pistachio nuts
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Directions

Gently pound breast halves to an even thickness between sheets of waxed paper or plastic wrap.

Melt butter in a small sauté pan, over a medium flame.

Add mushrooms, chopped pistachios, and ham.

Heat and stir until mushrooms have given up moisture and are almost dry.

Stir in breadcrumbs, remove from heat.

Sprinkle breast halves with salt and pepper.

Divide mushroom mixture between breasts.

Rollup each breast around filling, secure with a toothpick.

Transfer to a baking pan, set aside.

Combine cornstarch and white wine in a small saucepan, over a low flame heat and stir for 2 minutes, to dissolve cornstarch.

Add butter, apricot jam, and fruit chutney.

Heat and stir, over a low flame, until mixed well and slightly thickened.

Remove from heat.

Bake breasts at 350℉ (180℃) F for 15 minutes.

Baste with apricot sauce.

Bake at 350℉ (180℃) F for 15 to 20 minutes, until tender Remove breasts to a heated serving platter. Garnish with orange slices and whole pistachios. Drizzle remaining sauce over all, serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 56344% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 182mg 61%
Sodium 524mg 22%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 118g
Vitamin A 11% Vitamin C 30%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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