Going Nuts!
I have a new part-time job and time is more in shortage than it ever was. Cooking now is much more of a challenge with this new job and with hubby doing lots of overtime and playing golf. This recipe is a great one for time starved working folks like us and I know some of you. I found this at the grocery store where I shop for my clients and look forward to the new pamphlets when they come out.

I am nuts about nuts so this recipe turned me on! Hubby isn’t so wild about nuts but he ate it anyway.

Pistachio Chicken Salad with Goat Cheese Medallions
Serves 4

4 boneless, skinless, split chicken breasts
¼ cup plus 2 TBS dry Italian-style breadcrumbs, divided
¾ cup chopped pistachios, divided
Purchased Roasted Garlic or Creamy Italian salad dressing, divided
¼ tsp freshly ground black pepper
2 (logs 3.5 ounces each) Chevre (goat cheese)
4-5 cups mixed salad or baby spinach

Place chicken breasts between sheets of plastic wrap and pound lightly with meat mallet to even thickness. Line shallow baking pan with foil and lightly coat with cooking spray. Set aside.

Combine ¼ cup breadcrumbs and ¼ cup pistachios in shallow dish. Place ¼ cup salad dressing in another shallow dish. Dip chicken breast in salad dressing to coat, drain off excess and then dredge in pistachio mixture. Repeat with remaining breasts. Place breasts in single layer on prepared baking pan. Refrigerate 15-20 minutes to set the breading.

To prepare the goat cheese medallions, combine remaining 2 TBS breadcrumbs with remaining ½ cup pistachios and pepper in shallow dish. Place ¼ cup salad dressing in another shallow dish. Cut each log of goat cheese into six equal slices for a total of 12. Dip cheese medallion in dressing and then dredge in pistachio mixture, turning to coat all sides. Repeat with all cheese medallions. Place in a single layer on plate, cover with plastic wrap and freeze 10-15 minutes. May be prepared ahead and refrigerated for at least an hour.

Preheat oven to 350. Bake chicken 20-25 minutes for until temperature on meat thermometer reaches 160F or juices run clear when pierced with knife.

To make warm goat cheese medallions, preheat grill pan over medium high heat and spray with cooking spray. Add medallions, lower heat to medium-low and grill about 1-2 minutes per side. Outside of medallions should be crispy while inside remains soft and creamy. May be cooked in heavy skillet instead of grill pan.

To serve: toss salad greens with desired amount of remaining dressing. Divide among four plates. Top each salad with sliced chicken breast and garnish with three warm goat cheese medallions.
This is a super easy recipe to fix. It's great for a summer lunch and it heats up the next day beautifully. Even the goat cheese medallions are just as good the second day.