Pistachio Crusted Chicken

Super easy and quite impressive. Was surprised at the amazing flavor of this dish. Enjoy a new variation on chicken.

Ingredients:

• 1½ cups shelled pistachios
• ¾ cup plain breadcrumbs
• 2 tsp. salt
• 1 tsp. pepper
• 4 TB. Dijon mustard
• 4 TB. canola oil
• ¼ cup finely chopped mixed fresh herbs (rosemary, parsley, dill, etc.)
• 1½ lbs. chicken breast cutlets

Directions:

1. Preheat oven to 425 degrees. Cover a baking sheet with a piece of foil.
2. Grind pistachios by pulsing in a food processor until medium fine. Mix the nuts with the breadcrumbs, and place in a shallow bowl. Add salt and pepper.
3. Whisk the mustard with 2 TB. of oil, and the herbs in a separate bowl.
4. Spread mustard mixture over both sides of each piece of chicken, and dredge in the pistachio breading to cover.
5. Heat the remaining oil in a skillet. Add chicken breasts, two at a time (do not crowd), to the skillet, and cook until the coating turns golden brown on each side, flipping after 3– 4 minutes. Repeat for each piece.
6. Place each browned chicken cutlet on the baking sheet, and bake to finish. Cook 7–10 minutes depending on thickness of chicken.

Tips from a Kitchen of Reality:

• We looked at 3 different specialty stores for shelled pistachios… ended up finding them at Wal-Mart. Who would of thought?!
• Be careful not to chop your pistachios too fine. You do want some chunkier pieces in the crust.
• We ended up using a little more oil in the skillet than it called for because we didn’t want the crust to stick to the skillet and peel off the chicken.

 

** Original recipe from: www.wherewomencook.com ***