PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
PISTACHIO CRUSTED CHICKEN
I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.
Provided by WorkingMom2three
Categories Chicken Breast
Time 40m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 4
Steps:
- 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
- 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
- 3. Preheat the oven to 350 degrees.
- 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
- 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
- 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
- 7. Bake for 25-30 minutes.
- 8. Serve with Mustard Cream Sauce if desired.
Nutrition Facts : Calories 387.4, Fat 13.4, SaturatedFat 2.2, Cholesterol 151, Sodium 468.7, Carbohydrate 5.8, Fiber 1.9, Sugar 1.6, Protein 53.8
PISTACHIO-CRUSTED CHICKEN BREASTS
As a salesperson in the medical field, I'm often in hospitals during the lunch hour. One day, I was fortunate to sample this great dish. The chef wouldn't share the recipe, so I came up with my own tasty version.-Bibi Gromling, Flagler Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts :
PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE
Steps:
- Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
PISTACHIO-CRUSTED CHICKEN BREASTS
Adapted from "The Best Of America's Test Kitchen - 2009" cookbook. Don't process the nuts longer than directed or they will turn pasty and oily. Regular store-bought dried breadcrumbs taste very disappointing here; if you cannot find panko, process 2 slices of high-quality white sandwich bread to coarse crumbs in a food processor, then spread them out on a baking sheet and let them dry in a 250º oven for about 20 minutes.
Provided by TxGriffLover
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the Chicken: Adjust oven rack to middle position and heat 200º.
- Pound each breast between 2 sheets of plastic wrap to a uniform 1/2 inch thickness. Pat the chicken dry with paper towels and season with salt & pepper.
- Process the pistachios in a food processor to fine crumbs, about 25 seconds (do not over process). Toss the nuts with the panko, curry powder and cornstarch in a shallow dish. Combine the flour, 1/2 tsp salt and 1/4 tsp pepper in a second shallow dish and whisk the eggs, mustard and garlic in a third shallow dish. Working with 1 chicken breast at a time, dredge in the flour mixture, shaking off the excess, then coat with the egg mixture, allowing the excess to drip off. Finally, coat with the nut mixture, pressing gently so that the crumbs adhere.
- Place the nut crusted chicken in a single layer on a wire rack set over a rimmed baking sheet and let sit 5 minutes.
- Meanwhile, heat 6 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 2 of the chicken breasts and cook until browned on both sides, 4-6 minutes total. Drain the chicken briefly on a paper towel-lined plate then transfer to a wire rack set over a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 6 tablespoons oil and chicken.
- For the Chutney: Discard the oil and wipe out the skillet with paper towels. Add the peach preserves, raisins, water, ginger and cayenne to the skillet and simmer over medium-high heat until thick and glossy, 3-5 minutes. Off the heat, stir in the cilantro and vinegar and season to taste with salt & pepper. Serve, passing the chutney separately.
Nutrition Facts : Calories 1087.3, Fat 57.2, SaturatedFat 8.1, Cholesterol 174.2, Sodium 433.1, Carbohydrate 102.9, Fiber 6, Sugar 43.4, Protein 42.5
PISTACHIO CRUSTED CHICKEN
Make and share this Pistachio Crusted Chicken recipe from Food.com.
Provided by Brad T.
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven and Cook Quinoa: Preheat oven to 400 degrees, place veggie stock, quinoa, 1 cup water and a pinch of salt in a small pot. Bring to a boil, cover and reduce to a simmer until tender, 15-20 minutes.
- Prep and Cook Chicken: Wash and dry all produce. Shell and roughly chop pustachios. Pat chicken dry with paper towel, and place on a lightly oiled baking sheet. Season with salt and pepper. Evenly spread a thin layer of mustard on top of chicken. Press pistachios into mustard. Bake until no longer pink in center, about 20 minutes.
- Make Salad: While chicken cooks dice cucumber and tomato. Chop mint leaves, saving 1 tbsp for garnish. Halve, peel, and finely dice2 tbsp shallot. Zest and halve lime. Dice jalapeno, removing ribs, and seeds for less heat. Combine everything in a medium bowl. Toss with a squeeze of lime and drizzle with olive oil. Season with salt and pepper.
- Slice Chicken: When chicken is cooked enough, remove from oven and rest 3 minutes before thinly slicing.
- Season Quinoa: When quinoa is ready, fluff with a fork and season with salt and pepper. Stir in a drizzle of sherry vinegar and drizzle of olive oil.
- Plate: Serve chicken on a bed of quinoa. Spoon cucumber jalapeno salad on top and garnish with reserved mint.
Nutrition Facts : Calories 558.3, Fat 25.2, SaturatedFat 5.7, Cholesterol 108.9, Sodium 198.4, Carbohydrate 37.9, Fiber 5.9, Sugar 3.2, Protein 45.6
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