Pistachio Crusted Chicken
Servings 4 servings
Ingredients
- 2 large chicken breasts
- 1 cup pistachios no shells, coarsely ground in a food processor
- ½ cup bread crumbs
- ¼ cup dijon mustard
- ¼ cup olive oil
- ¼ cup honey
- 1 teaspoon ground pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a baking sheet or Pyrex dish and set aside.
- In a food processor, pulse pistachios until coarsely ground.
- Mix together ground pistachios and bread crumbs in a shallow bowl.
- In a separate bowl, stir together Dijon mustard, olive oil, honey, and pepper until smooth.
- If needed, cut full size chicken breasts in half or pound thin to about ½ inch.
- Dip chicken into liquid mixture to coat then coat with bread crumbs mixture.
- Place onto prepared baking sheet.
- Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20-23 minutes.
Notes
I used roasted and salted pistachios, but if yours are unsalted, you can add a bit of salt to the mustard mixture.
For a vegetarian option, substitute extra firm tofu, cut into 1 in thick strips. Cooking time will need to be adjusted.
Nutrition
Serving: 0.5thinly-sliced chicken breast | Calories: 564kcal | Carbohydrates: 45g | Protein: 29g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Cholesterol: 51mg | Sodium: 681mg | Fiber: 5g | Sugar: 21g
