Chicken Pistachio Sandwich Food

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

CHICKEN & PISTACHIO SANDWICH

Steps:

• Cut chicken into small pieces.
• Combine celery, pistachios, coriander and lime mayo in a small bowl. Add the chicken and stir through until well coated with the mayo.
• If using, lightly butter the bread. Spread chicken mixture onto 2 slices of bread, season with salt & pepper, then top with remaining bread slices.

PISTACHIO-CHERRY SANDWICHES

Steps:

• Pulse the butter, sugar, honey, egg yolk and vanilla in a food processor until creamy, scraping down the processor with a rubber spatula as needed. Add the flour and pistachios and pulse until the dough just comes together, 4 to 5 pulses.
• Transfer the dough to a sheet of parchment paper and knead until uniform. Divide the dough in half. Roll each half into a compact log, about 1 inch in diameter. Wrap the logs individually in parchment paper or plastic wrap and freeze until firm, at least 30 minutes and up to 3 weeks.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Slice the logs into 1/4-inch-thick rounds and place them on the prepared baking sheets. Bake until the cookies are firm and lightly browned, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.
• Spoon about 1/4 teaspoon cherry preserves on the undersides of half of the cookies, then sandwich with the remaining cookies. Store in an airtight container 2 to 3 days.

PISTACHIO CRUSTED CHICKEN BREASTS WITH SUN-DRIED CHERRY AND ORANGE SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
• Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
• Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
• Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
• While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

CHICKEN & PISTACHIO SALAD

Steps:

• Bring a large pan of water to a simmer. Add the eggs and cook gently for 7 mins. Remove with a slotted spoon and transfer to a bowl of cold water. Once cooled, carefully peel off the shell and slice each egg in half.
• Meanwhile, whisk the oil with the lemon zest, juice and yogurt, and season well. Shred the chicken and toss with the olives, sundried tomatoes, basil and lettuce. Pour in the dressing, season and toss together.
• Divide the salad between two bowls and top with the egg halves and pistachios.

APRICOT-PISTACHIO CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread.

CHICKEN SALAD WITH PISTACHIOS AND GRAPES

Steps:

• Combine all ingredients and refrigerate till ready to serve.