Hello Dinner!

“We’re not losing a lifestyle;
We’re gaining a new place in which to live.”
I can’t find who wrote this, but it’s been in my quotation book for quite a while. But how relevant for our reentry in to the social world today, as we become vaccinated and begin to gather with a couple of pals now. Remain cautious, safe, and well my friends!

And remember, Friday brings Suzi, her amazing story, and her incredible Strawberry Bread!

2 boneless, skinless, chicken breasts
1/2 cup shelled pistachios, chopped
1/2 cup shredded Halloumi cheese
1/4 cup Panko
Zest of a lemon
2 Tbs olive oil, divided
1/2 t kosher salt
1/2 t ground black pepper
1 1/2 Tbs light mayonnaise
1 cup cherry tomatoes

Preheat oven to 400°.
Coat small cooking pan with nonstick spray.
Drizzle with 1 Tbs olive oil.
In small bowl, stir together pistachios, cheese, panko, and lemon zest.
Salt and pepper the under side of chicken breasts, and place that side down in baking pan.
Salt and pepper the top side.
Brush mayonnaise evenly all over the chicken breasts.
Sprinkle with the pistachio mixture, and press to adhere.
Drizzle oil over breasts.
Add tomatoes around edges of chicken breasts.
Bake 30 minutes until internal temperature is 165°.
Remove from oven and let rest 10 minutes before slicing.
Sprinkle with chopped parsley.
Serve with lemon slices on the side.
*This pistachio topping is also excellent on mahi or halibut.
Reduce cooking time to 8 to 12 minutes for fish.