Lunch: Pistachio-Crusted Chicken with Garden Spinach Recipe

This recipe includes fertility superfoods such as:

Chicken Breast, Basil

Health and fertility benefits of Pistachio-Crusted Chicken with Garden Spinach Recipe

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 large sweet red pepper
1-1/4 cups pistachios
3/4 cup panko (Japanese) bread crumbs
1 cup buttermilk
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup crumbled goat cheese
1/4 cup minced fresh basil
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 shallot, chopped
1-1/2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth

Instructions

Broil pepper 4 in. from heat until blistered. Rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Place in a small bowl; cover and let stand 20 minutes. Process pistachios in a food processor until ground. Transfer to a shallow bowl; add bread crumbs. Place buttermilk in another bowl.
Flatten chicken to 1/4-in. thickness; dip in buttermilk, then coat with pistachio mixture. Place on a work surface; top with goat cheese and basil. Fold chicken in half; secure with toothpicks if necessary.
Place in a greased 11-in. x 7-in. baking dish. Drizzle with butter; sprinkle with salt and pepper. Bake, uncovered, at 350 ° for 35-40 minutes or until a meat thermometer reads 170 °. Discard toothpicks.
Discard charred skin from pepper; discard seeds and membranes. Place pepper in a food processor. In a small skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add broth; heat through. Add mixture to the food processor; process until blended.
Whisk vinegar and oil. Add spinach and basil; toss to coat. Divide salad among four plates; top with chicken and pepper sauce.

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