Monday, March 4, 2013

Pistachio Crusted Chicken

Chicken is so versatile and always a fan favorite, but sometimes it can get a little boring. Adding chopped nuts to your breadcrumbs adds for nice flavor and helps to change things up. See here for a pecan version.

Recipe yields 6 servings

2 lbs thin chicken breast
1/2 cup pistachios
1/2 cup Panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1/4 cup water
Salt and fresh ground black pepper, to season

Preheat oven to 400 degrees. Set up your prep station by whisking eggs and water together in one bowl, putting the flour, salt and pepper in a second bowl, and mixing the Panko breadcrumbs with finely chopped pistachios in a third bowl.

Prepare a baking sheet with non-stick cooking spray. Coat each piece of chicken first with flour, dusting off any excess.

Then dunk in the egg wash and finally coat all sides with the pistachio/Panko mix. Once covered, place on the baking sheet and put in the oven.

Bake for 25-30 minutes or until the chicken is cooked through. Remove from oven and place on a serving dish.

Serve alongside rice, vegetables or potatoes. Enjoy!

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