Pistachio Crusted Baked Chicken
What I love most about chicken is that it’s such a blank canvas. You really can do anything with it. I had a few breasts defrosting for dinner with no inspiration whatsoever. Until I went into the pantry for a handful of walnuts for an afternoon snack and saw a forgotten bag of shelled pistachios I had picked up for a recipe many moons ago. Somehow, they were still good so I decide to make a crusted baked chicken and some amazing stone ground mustard we had in the fridge.
I mixed the mustard directly with the beaten egg and used that as the “glue” for the pistachio crust. Please note that I do not recommend using salted pistachios as I think it would overpower the other flavors. I used my Vitamix on Variable 5 for a few seconds to get the pistachios to crush up to the right size: small, but not powder. You could use a food processor or a mallet.
Pistachio Crusted Baked Chicken
What you need:
- 2-3 large chicken breasts
- 2 eggs, beaten
- 2 tbsp stone ground mustard
- 1 c. unsalted pistachios, finely chopped
- 1 tbsp. Parmesan cheese (omit if dairy-free)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
What you do:
- Pound the chicken breasts till they’re about 3/4-1 inch thick.
- In a bowl beat the eggs and stir in the stone ground mustard.
- On a plate, mix the crushed pistachios, garlic & onion powder, Parmesan cheese and salt until well blended.
- Dip the chicken breast in the egg mixture than coat with the pistachio crust.
- Repeat on each side.
- Lie chicken on roasting rack. This crust will get soggy if you allow it to cook in it the chicken juices.
- Bake at 350 for 30-35 minutes or until the chicken reaches 165 degrees.
- The chicken will be moist in the middle with a thick crunchy crust.
Related Posts
-
Harvest Chicken Apple Stew
Posted on Oct 7, 2012
-
Balsamic Bacon Blue Cheese-Stuffed Almond-Crusted Chicken
Posted on Jun 14, 2012
-
Paleo “Peanut” Sesame Stir Fry Sauce
Posted on Dec 9, 2011
-
Peanut Sesame Chicken Satay Skewers
Posted on Jul 17, 2011
Tags
Share This
That looks delicious! I was wondering what to do with the package of chicken breast in my freezer and feeling uninspired…I think we have a winner!
I needed inspiration for my chicken breast last night – thanks for posting this! I made it for dinner. I had to shell my pistachios, but it was fine. I also used regular dijon mustard, as I didn’t have stone ground. There wasn’t a huge mustard flavor – if I do again I will use more mustard. My biggest problem was that I used my grill because it was already 72 billion degrees in the house. So when I flipped my chicken I lost a lot of yummy crust. And my grill inevitably burns everything I cook on it. So I had kind of burned, not a lot of crust chicken. But it was still yummy and I will definitely make it again!
This looks REALLY good AndreAnna!!! I think I’m going to make it for lunch today, yummy.
I do that blank canvas/last minute pantry inspiration thing all the time with chicken, AndreAnna! You just never know what the final recipe will turn out to be when you start. I LOVE this idea! Of course, I’d have to buy the pistachios especially for this recipe. Otherwise, they don’t last at all in my house. ;-)
xo,
Shirley