Pistachio-Crusted Chicken Breast

Marsha Gardner

By
@mrdick1950

I found this recipe in the New York Times over 20 years ago. I was sitting in an airport waiting for a flight and happened to pick a copy of the paper. I am so glad that I did. This a special occasion meal at our house.


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Comments:

Serves:

8

Ingredients

1
banana
1/2
mango
1 large
egg
4 Tbsp
garam masala
1 1/4 lb
salted pistachio nuts, shelled, about 2 1/2 cups
kosher salt to taste
4
chicken breast halves, skinless and boneless, split in half, about 3 pounds
1 1/2 c
clarified butter

GARAM MASALA

4 Tbsp
coriander seed
3 Tbsp
cumin seed
2 tsp
black pepper corns, whole
3 Tbsp
cardamom seed
2 stick
cinnamon
1 tsp
whole cloves
1/2
nutmeg, freshly grated

Directions Step-By-Step

1
Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Place the nuts on another plate.
2
Remove from the blender and place the fruit-spice mixture on a plate.
3
Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts.
4
Saute` in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.
5
Roast the ingredients, except the nutmeg, one by one in a dry skillet over medium heat until fragrant. Allow to cool, then remove and discard the papery shells of the cardamom and place the seeds, with the other ingredients, in a spice grinder or electric blender and pulse to a fine powder. Mix in the grated nutmeg. Can be stored in an airtight jar. Makes about 10 tablespoons.

About this Recipe

Course/Dish: Beef