Plus, to add when shaping: 12 oz. chicken breast, cut lengthwise in 1/2-inch-wide strips 2 teaspoons grated fresh lemon peel 1/4 cup minced Italian parsley 1/2 cup shelled pistachio nuts Pat half the meat mixture into a 9x5-inch loaf pan. Toss chicken with lemon peel and parsley. Sprinkle meat with 1/4 cup nuts; top with chicken strips and rest of nuts. Press all lightly into meat. Pat remaining meat mixture on top. Bake at 350 1 hour 20 minutes or until meat thermometer inserted in center registers 170. Cool in pan 30 minutes. Cover meat with waxed paper. then a 2-lb. weight (to remove air bubbles) Refrigerate overnight. Serve cold, in thin slices, with a loaf of good bread, watercress, cherry tomatoes and pickled vegetables. TIP: You can freeze tightly-wrapped leftover meat loaf up to 3 months. Thaw in refrigerator and serve cold; or wrap in foil and heat in 325 oven; or slice and heat in skillet with your favorite gravy or sauce. Makes 12 servings. Per serving: 252 cal, 22 g pro, 2 g car, 17 g fat, 100 mg chol, 357 mg sod