Pistachio Crusted Chicken

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Ready in 30 minutes! January 26 is National Pistachio Appreciation Day.
1 cup chopped pistachios
1/2 cup bread crumbs
2 tbl Dijon mustard
2 tbl olive oil
2 tbl honey
salt and pepper to taste
2 large skinless boneless chicken breast halves, cut in 1" strips
1. Preheat oven to 500 degrees F. Lightly coat a baking sheet with cooking spray.

2. 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.
3. Place into preheated oven and turn the oven down to 375 degrees F. Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Make a sauce to drizzle around the edge of the plate by mixing some seedless raspberry jam and some red wine vinegar.  (Or another seedless fruit jam.)  You can substitute cashews if you don't have pistachios.


Member since Sep 2007

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