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Pistachio Crusted Chicken |
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| Ingredients: |
~3/4 cup shelled pistachios
~1/4 cup Italian seasoned Panko Bread Crumbs
3 boneless skinless chicken breasts, pounded and cut
2 Tablespoons EVOO
3 Tablespoons Honey Mustard
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| Procedures: |
Preheat the oven to 375o
Place the pistachios in a food processor and pulse until they turn into small crumbs.
Pour the pistachios into a shallow dish. Add the panko & EVOO and toss to combine, using a 3:1 ratio of nuts:breadcrumbs
Pat any excess moisture off of the chicken breasts using paper towels.
Brush the honey mustard onto both sides of the chicken breasts (or you could pat it on if you don't have a brush.)
One at a time, place a chicken breast into the dish with the pistachio mixture.
Press the pistachios into the chicken until the chicken is well coated on all sides.
Put extra coating on top.
Place the chicken on a baking sheet that has been sprayed with cooking spray or lined with parchment paper.
Bake until the chicken is cooked through and juices run clear (about 10 minutes, depending on the thickness of the chicken breasts).
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| Notes: |
2023-10-08: Made for Bill’s visit and served with squash casserole and preceded by chicken piccata meatballs with creamy lemon sauce.
2023-08-16: 2 breasts, pound, yields 4 pieces. Used no breadcrumbs.
2022-12-03: A little dry, but very tasty.
2021-05-07: Served with potato salad and mashed rutabaga from the freezer. * Sauté in olive oil to partly cook. ** Finish in 375 oven for 10 minutes.
2020-07-22: Added to our cookbook.
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02/12/2024
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