Pistachio Crusted Chicken

Back in September I was feeling very glum about the end of summer. Being that I was just beginning my time as a stay-at-home-mom, saying “sayonara” to sunny days was not something I was prepared to do. However, with 80 degree weekends in October, like this past one, I’m not sure what I was so down about! We enjoyed the unseasonable warm weather by walking to dinner Friday night, visiting the park twice, and by enjoying a Halloween party outside. I hope you had a great weekend!

I wanted to share a recipe with you that basically changed my life. Ok, that may be a bit dramatic, but I’m always searching for delicious and easy recipes, and this new one was the best addition to my repetoire. When I made this Pistachio Crusted Chicken recipe several months ago, my husband told me it was a home run. Since then, I’ve made the chicken multiple times for us, a few times for company, heck, I’ve even made it gluten-free. The chicken is deliciously crunchy and salty on the outside, and moist and slightly sweet on the inside. I love this Pistachio Crusted Chicken because just a few simple ingredients create a dish that’s easy enough for the weeknights, but impressive enough to serve to guests at your house.

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Pistachio Crusted Chicken

Source: AllRecipes.com

What You Need

  • 1 cup chopped pistachios (hand chopped or pulsed a few times in a mini food processor)
  • 1/2 cup bread crumbs
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • salt and pepper to taste
  • 2 large skinless, boneless chicken breast halves, pounded OR not pounded and cut into 1-inch strips

What To Do

  1. Preheat oven to 500 degrees. 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. Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

Notes

I have made this with hand-chopped pistachios and pistachios that I pulsed in a mini prep food processor - I like the results from the food processor because I like the pistachios chopped finer. You could also do that by hand. Additionally, if you want to use pounded chicken breast, see if your grocery store offers pre-pounded chicken breast; this is how I buy mine and it is a huge time saver.

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