pistachio encrusted baked chicken

How To Make pistachio encrusted baked chicken

• 1

  Pre Heat your oven to 375 degrees. Grind up the shelled pistachios using either a mini food processor or coffee grinder. The traditional recipe is to use 1/2 cup but you're using this to coat the chicken, so really use as much as you need.
• 2

  Add pepper, paprika, garlic salt and salt to the ground up pistachio mix and place in a pie plate or shallow dish for dredging.
• 3

  If you use minced garlic, use it in the pan with the Olive Oil and omit Garlic Salt
• 4

  Wet chicken with a little water and then dredge each breast, one at a time, in the pistachio mix.
• 5

  Heat olive oil in a skillet or saute pan over medium heat. Once the oil is heated, add the chicken breasts one at a time and cook 2 minutes per side. What you are doing here is forming the pistachio crust on the chicken.
• 6

  When each breast is done, place them in a ungreased baking dish and bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the breast registers 160 degrees or juices run clear.
• 7

  You can make an additional gravy by saving the skillet pan drippings and adding milk, flour or gravy mix, salt and pepper to taste to make a very savory gravy to pour over potatoes or cooked rice.
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