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Lilly’s Table

 
 
Oven Poached Asparagus
© Lillys-Table.com Photo of Pistachio Crusted Chicken
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Pistachio Crusted Chicken

from Pistachio Crusted Chicken with Strawberry Salsa & Asparagus, the Week of April 19, 2015.
View the previous recipe for this meal.

Chicken is crusted in roughly minced pistachios and then baked at high heat to create crispiness. If you feel pistachios are a bit pricy, try mixing up half almonds with the pistachios or pecans. The ground rosemary lends an earthy boost of flavor, but finely minced fresh rosemary works well too.

Ingredients

  • 8 ounces chicken breasts, boneless skinless
  • ½ cup pistachios, finely chopped
  • ½ teaspoon salt, skip if the pistachios are salted
  • 1 teaspoon ground rosemary, or finely minced rosemary
  • 1 egg, beaten
  • 1 tablespoon olive oil

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.

Prepare the chicken by pounding it to an even thickness. This can be achieved with a mallet, but if you do not have one a heavy frying pan will work. Leave the chicken fairly thick, at least ¾ inch or slightly more. The goal is to attain an even thickness.

Toss the minced pistachios on a plate with the salt and rosemary. Dip each breast into the beaten eggs and then lay on top of the nuts. Turn over and gently push the nuts into the chicken. Place the breasts on a baking sheet lined with foil/parchment paper and place in the fridge for 5-15 minutes. This will adhere and almost dry the nuts onto the chicken better. If you don?t have time, feel free to skip this step.

Pour the olive oil on a plate. Remove the chicken from the fridge and dip both sides in the olive oil. Add more oil if necessary. This will give the nut-coating a bit more golden color while baked without the need to fry it. Place in the oven for 15 minutes.

Turn over the chicken, bake 10-15 more minutes. Check the chicken for doneness by pressing gently on the center of the breast. It should be firm but not a hard as a rock when it is ready. If you are still not sure, cut it in the middle to see if it has cooked through and is no longer pink in the center.