Recipe: Pistachio Chicken

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  • 10-12 boneless, skinless chicken breasts
  • Dijon mustard
  • 1 cup pistachios, shelled and chopped
  • 1 jar peach preserves
  • 1 cup ham, small cubes
  • salt
  • pepper


  1. Preheat oven to 350ºF.
  2. Rinse and pat dry chicken breasts. Trim off excess fat.
  3. Place chicken one at a time in gallon zip-lock bag and pound so thin and even in thickness.
  4. Sprinkle with salt and pepper.
  5. Spread 1 tbsp. of Dijon mustard over chicken.
  6. Sprinkle diced ham and chopped pistachios in a link down center of chicken.
  7. Roll up chicken and secure with 3-4 toothpicks.
  8. Place chicken in glass dished, sprayed with cooking oil. Bake for 20 mins.
  9. In a sauce pan, heat one jar of peach preserves and 1/3 cup of water to boil. Baste chicken with peach preserves and then bake for an additional 7-10 minutes.
  10. Pull out all toothpicks. (Caution very hot! I use plastic disposable gloves to handle the hot chicken.)
  11. Cut on an angle and drizzle more peach preserves over chicken and enjoy!
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