Cheese Stuffed, Horseradish Cheddar Pistachio Crusted Chicken Breasts with a Spinach Pesto

This is one of the weirdest things I’ve ever made.  It combines a variety of flavors I was afraid wouldn’t work into one incredibly harmonious hunk of meat.  It has horseradish, pistachios, raw spinach, cheese, chicken, etc.  All together combining sweet, savory, and spicy.  The meat itself ended up being tender and juicy, the outside crunchy and flavorful.  If you don’t try this, I don’t think you’ll be allowed in heaven.  That’s right, start cooking!



2-3 Cups Uncooked Spinach

1/4 Onion

1/2 Bell Pepper

2 Tbsp Olive Oil

Chicken Stuffing:

Provolone Cheese, 1 Slice per Breast

1/2 Cup Mozzarella


2-3 Cups Horseradish Cheddar Cheese Herr’s Chips

1 Cup Shelled Pistachios


  1. Before anything get your Chicken out of the fridge and sprinkle them with about a Tsp each Salt and Pepper
  2. Preheat Oven to 350
  3. Start Shelling you Pistachios
  4. Load up your Food Processor or Blender with the Chips and Pistachios
  5. Blend until Bread Crumb Like in texture, Set Aside
  6. Next put your Veggies in the Processor, Onion, Bell Pepper, and Spinach
  7. While it’s Processing, slowly pour in Olive Oil, until texture is creamy
  8. Set Aside
  9. With a very Sharp Knife Butterfly your Birds.  (Set the Breast on its side and slice it in half down the side leaving about 1/4′ of connecting tissue)
  10. Fill the Breasts with the Cheese
  11. Cover the Breasts in the Spinach Pesto
  12. Cover the Breasts in Breading (it will be messy, way messy, but delicious)
  13. Insert Breasts in the Oven for 45 Minutes (After 30 I flipped mine and cooked another 15 minutes)
  14. Remove from Oven, Top with a Tsp of Remaining Pesto!

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