Ingredients
- 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
Instructions
- Preheat oven to 350ºF.
- Rinse and pat dry chicken breasts. Trim off excess fat.
- Place chicken one at a time in gallon zip-lock bag and pound so thin and even in thickness.
- Sprinkle with salt and pepper.
- Spread 1 tbsp. of Dijon mustard over chicken.
- Sprinkle diced ham and chopped pistachios in a link down center of chicken.
- Roll up chicken and secure with 3-4 toothpicks.
- Place chicken in glass dished, sprayed with cooking oil. Bake for 20 mins.
- 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.
- Pull out all toothpicks. (Caution very hot! I use plastic disposable gloves to handle the hot chicken.)
- Cut on an angle and drizzle more peach preserves over chicken and enjoy!
