I first browned some chopped shallots in a little butter. Then turned off the heat and added 3 oz of goat cheese. At this point you can add some herbs like rosemary, or tarragon, but since the dukkah is very seasoned I skipped the extra herbs. If you were using just some chopped pistachios or hazelnuts the herbs would do well here.
Rub a little oil on the chicken then salt and pepper. Use a shallow baking dish, then spread the cheese mixture on each chicken breast.
Top with the dukkah spice and nut mixture. Bake in a 400 degree F oven for 25-30 minutes until chicken is cooked and juices run clear.
They turned out beautifully. They were tender and full of flavor. I think with the dukkah you really didn't need the shallots in there either.
We all liked it and the test is if Maranda scraped the topping off or not. I served it with some rice and sauteed green beans and edamame in a little ginger-garlic paste and Korean toasted sesame oil.
Score! She ate all of hers even with the spice mixture and goat cheese. She is trying so many new foods. You have to understand that she never at sauce on anything up until a few years ago. She still won't dip her sushi in soy sauce, or her crab legs in butter....baby steps! :D
What do you like to crust your chicken breasts with?