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Italian Chicken Bake with Creamy Pesto and Herbed Pistachios

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Ingredients

  • ½ cup of shelled pistachios

  • 4 tablespoons of Salted Challenge Butter

  • 1 teaspoon of dried Italian herbs

  • ½ teaspoon of garlic powder

  • 1 cup of diced onion

  • 2 cup of large diced bell pepper

  • 2 cup of large diced fennel (also known as anise) saving the fennel fronds for garnish

  • 2 (14.5 ounce) cans of petite diced tomatoes with oregano

  • 1 (3.8 ounce) can of sliced black olives, drained

  • 3 cloves of crushed garlic

  • 6 thin sliced chicken breasts

  • 1 teaspoon each of salt and pepper or to taste

  • 8 ounces of Challenge Cream Cheese

  • ¼ cup of milk

  • ¼ cup of pesto

 

Directions

  1. Preheat oven to 400 degrees.

  2. In a large skillet, add 4 tablespoons of Challenge Butter over medium-high heat. Once butter is melted, add pistachios and lightly toast until fragrant, about 2 minutes. Stir in Italian herbs and garlic powder, stirring until well coated. Remove pistachios from pan and place on a small plate to cool.

  3. Season chicken breasts on both sides with salt and pepper and place into a large glass casserole dish.

  4. Add bell pepper, fennel, and onions on top of chicken.

  5. Pour tomatoes on top, and add the olives and garlic

  6. Place uncovered casserole dish in the preheated oven. Cook for 20-25 minutes, or until chicken reaches 155 degrees.

  7. Carefully remove from oven, cover with a sheet of tin foil and place on countertop. Let chicken rest for at least 10 minutes in the hot pan with vegetable as it continues to cook in the hot bubbling mixture. Remove foil when chicken registers at 165 degrees and the chicken is no longer pink in the middle. 

  8. While chicken is resting, place Challenge Cream Cheese, milk and pesto in a microwave-safe bowl loosely covered to prevent spatters. Microwave for 60-90 seconds, or until cream cheese is warm. Whisk ingredients together to create a creamy sauce.

  9. To serve, place chicken on a serving plate. Cover with the Italian vegetable mixture, and a dollop or drizzle of creamy pesto sauce. Sprinkle top with the Herbed Pistachios and fennel frond for garnish.

Creates 6 servings

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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