Chicken with Goat Cheese and Pistachios and Shredded Brussels Sprouts and Apples

Two of my favorite food bloggers, Kath (from KathEats.com) and Heidi (from 101 Cookbooks) joined forces for tonight's dinner.

Heidi Swanson, author of 101 Cookbooks, posted this brussels sprouts recipe back in October of 2008. The recipe the way she wrote it includes tofu, which I know would be fantastic in this recipe. We chose not to include tofu tonight because we were making it as a side dish to go along with a chicken dish. Shredded Brussels Sprouts and Apples turned out to be easy and very tasty. I also think it's beautiful - look at the bright green color of the sprouts.

Kath posted her version of a Robin Miller recipe in May of 2008, where she uses pistachios instead of macadamia nuts. It was so tasty, it's hard to believe how easy it was. Just slap some honey mustard on chicken breasts, throw some goat cheese on top of that, top with crushed nuts. Cover it with foil and bake at 400 for 20 minutes (ours took a bit longer), uncover and let it go for another 5-10 minutes.

The combination was very good and we'll be adding it to the rotation for sure!