Pistachio Crusted Chicken

SUBMITTED BY: Julie PHOTO BY: Kate Elinore

"This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!"

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 cup chopped pistachios
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, cut into 1-inch strips

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DIRECTIONS

Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
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.
Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

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REVIEWS

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Reviewed on Mar. 26, 2007 by GIRLYHOME1

really easy and delicious! i took the suggesion of the other reviewers, and i made a raspberry sauce for dipping by mixing some seedless raspberry jam and some red wine vinegar, the popped it in the micro to warm it up. and i only baked it for 22 minutes. will definitely make again! Thanks for a great recipe! :)

10 users found this review helpful

Reviewed on Mar. 26, 2007 by KRoss

Love this! We all did. I had to tweak it as we are on South Beach. I used whole wheat bread crumbs (one slice of WW bread in the chopper worked perfectly) and I used sugar free maple syrup instead of honey. The maple smell filled the air as it was cooking and was heavenly. The chicken came out moist and the coating was crunchy and a perfect blend of sweet and spicy (not hot, just flavorful). Thank you for this quick easy wonderful recipe.

9 users found this review helpful

Reviewed on May 14, 2007 by Jessica G.

I really liked this recipe but I did not use Pistachio's. I used cashews. I only found pistachios with the shell and I did not feel like cracking the shell and then chopping it so I used cashews which in my opinion was just as good.

8 users found this review helpful

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Recipe Submitter:

Julie

	Cooking Level: Expert Home Town: Regina, Saskatchewan, Canada Living In: Surrey, British Columbia, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 461

Total Fat: 24.2g
Cholesterol: 66mg
Sodium: 613mg
Total Carbs: 28g
Dietary Fiber: 3.7g
Protein: 35.2g

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