Sponsored By:

A Bite of Good

Pistachio Pesto Stuffed Chicken and Dilly Greens

For this class we’re working with seasoning blends, which are a quick and easy way to pack flavor into your cooking. We’ll cover the techniques of butterflying and emulsifying, and show you how to make succulent oven-cooked chicken breast. At the end we’ll have an herby, green meal–the picture of an early spring.


Servings: 4

Prep Time: 15 minutes

Cook Time: 


For the Pistachio Pesto Chicken

  • ⅔ cup grated Parmesan cheese
  • ½ cup arugula
  • ¼ cup mint leaves 
  • ½ cup olive oil
  • ⅓ cup roasted unsalted pistachios, unshelled
  • 1 garlic clove
  • 1 tsp ground coriander
  • 1 tsp Lemon-Herb salt (A Bite of Good), plus more for seasoning chicken
  • 4 boneless skinless chicken breasts
  • 2 tablespoons melted butter

For the Dilly Greens:

  • ⅓ cup champagne vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1 small shallot coarsely chopped
  • ⅔ cup extra-virgin olive oil
  • 1 tablespoon Kind of a Big Dill seasoning (A Bite of Good)
  • freshly ground black pepper to taste
  • 4 cups mixed greens
  • 4 radishes, thinly sliced
  • ⅓ cup parsley, chopped
  • ⅓ cup crumbled goat cheese 



1. Gather your ingredients, tools, and preheat the oven:

Preheat the oven to 450ºF.

2. Make the pistachio pesto:

Add Parmesan, arugula, mint, olive oil, pistachios, garlic, coriander, and ½ teaspoon Lemon Herb Salt to the bowl of a food processor and blend until smooth. Pour pesto into a bowl.


2. Butterfly the chicken breasts:

Lay chicken breasts on a cutting board. Butterfly each breast by holding the knife parallel to the cutting board and slicing lengthwise through the thinner side of the breast toward the thicker side, without cutting all the way through. You should be able to open the chicken breasts like a book.


3. Stuff and season the chicken:

With all chicken breasts open, divide the pesto among them, spreading it evenly over the chicken. Fold the chicken breasts in half to enclose the pesto. Brush the chicken breasts with melted butter, then sprinkle the chicken breasts all over with the Lemon Herb Salt. Place the chicken on a parchment-lined baking sheet and into the preheated oven.  

3. Bake:

Bake chicken for 15 -18 minutes until a thermometer inserted into the thickest part registers 165ºF. Transfer the chicken to a plate and keep covered to rest for 10 minutes.


5. Make the salad dressing:

In a blender pitcher, combine vinegar, mustard, honey, and shallot. Blend until a smooth consistency is achieved, making sure to scrape down the sides with a rubber spatula as needed.

While the blender is running, gradually pour in olive oil in a steady stream. Continue blending until the mixture is just emulsified. Add the Kind of Big Dill seasoning and black pepper to taste and blend briefly to combine. Add a pinch more salt depending on taste. 


5. Toss the salad:

In a large bowl combine the mixed greens, sliced radishes, parsley, and goat cheese. Drizzle some of the dressing over the salad and toss. Taste one of the leaves, and add more dressing if needed.