Prep Time:
15-18 min
Serves: 6
Ingredients
|
Calories
|
Fat (g)
|
Carbs (g)
|
Protein (g)
|
• 2 lbs. boneless/skinless chicken breasts
|
1000
|
6
|
0
|
210
|
• 1/3 c. olive oil
|
630
|
71
|
0
|
0
|
• 1 c. finely chopped shelled pistachio nuts
|
691
|
56
|
34
|
25
|
• 1/2 tsp. black pepper
|
||||
Spinach:
• 2 medium onions, slivered |
120
|
0
|
180
|
12
|
• 2 tbsp. butter
|
200
|
22
|
0
|
0
|
• 2 10 oz. bag of fresh baby spinach
|
120
|
0
|
18
|
12
|
• Salt and pepper, to taste
|
||||
• 6 oz. shredded Italian blend cheese
|
540
|
42
|
6
|
42
|
Totals
|
3301
|
197
|
238
|
301
|
Per
Serving
|
550
|
33
|
39.5
|
50
|
Instructions
• Preheat the oven to 350 degrees. Trim the chicken breasts.
• In a small bowl or bag, combine the pistachio nuts and pepper. Brush the chicken breasts with olive oil, then roll them (or shake them if in a bag) in the nut mixture to cover both sides of the chicken.
• Place the chicken breasts in a greased 9×13 pan. Bake at 350 degrees for 25-35 minutes, or until juices run clear and chicken is baked through. Set the time for 25 minutes, then add more time if necessary, so the chicken does not dry out.
• Preheat the oven to 350 degrees. Trim the chicken breasts.
• In a small bowl or bag, combine the pistachio nuts and pepper. Brush the chicken breasts with olive oil, then roll them (or shake them if in a bag) in the nut mixture to cover both sides of the chicken.
• Place the chicken breasts in a greased 9×13 pan. Bake at 350 degrees for 25-35 minutes, or until juices run clear and chicken is baked through. Set the time for 25 minutes, then add more time if necessary, so the chicken does not dry out.
Spinach:
• Cut up and sauté onions in a skillet with ½ the butter
• Wait 3-4 min and add the spinach, salt, pepper, cheese and the other ½ of the butter.
• Cook till spinach is wilted and cheese is melted.
• Cut up and sauté onions in a skillet with ½ the butter
• Wait 3-4 min and add the spinach, salt, pepper, cheese and the other ½ of the butter.
• Cook till spinach is wilted and cheese is melted.
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