Ingredients
-
8
-
1
-
1
-
1/2
-
1
-
3
-
1/2
-
1
-
1/2
-
-
-
-
-
-
Directions
Pistachio and Herb Stuffed Chicken Breasts, For a change of pace chhicken breasts, moist and full of flavor Company worthy Found on the internet and became one of my favs Serve over mushroom cream sauce and asparagus w/ blue cheese and bacon crumbles and it’s an entree to remember Make it super special and serve it over a tomato cream sauce , For a change of pace chhicken breasts, moist and full of flavor Company worthy Found on the internet and became one of my favs Serve over mushroom cream sauce and asparagus w/ blue cheese and bacon crumbles and it’s an entree to remember Make it super special and serve it over a tomato cream sauce
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Steps
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1
Done
|
Combine Lemon Rind and Juice, Basil, Mint, Nuts, Garlic, 1/2 Cup Cheese and Oil in a Blender or Food Processor. Pulse Until a Paste Is Formed, Stir Frequently. |
|
2
Done
|
Preheat Oven to 350 Degrees. Line a Baking Sheet With Foil and Place Chicken on Sheet. Carefully Lift the Skin of a Chicken Breast and Insert a Lemon Slice. Add 1 Generous Tablespoon Herb Paste on Top of Lemon Slice. |
|
3
Done
|
Gently Push on Top of Skin to Distribute Paste Over Breast. Sprinkle Stuffed Breasts With Parmesan Cheese. Bake Chicken For 30 Minutes, or Until Juices Run Clear. It May Take Longer to Cook Depending on the Size of the Breasts. |
