Pistachio Encrusted Baked Chicken Recipe

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Pistachio Encrusted Baked Chicken

Elizabeth Daugherty

By
@Daugherty

Healthful, moist and delicious. Also, I hate to toot my own horn, but whenever I want to impress friends or family, I make this dish. Works every time.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

4
boneless, skinless chicken breasts
1/2 c
finely ground shelled pistachios
2 tsp
extra virgin olive oil
1/2 tsp
kosher salt
1/2 tsp
finely ground black pepper
1 Tbsp
minced garlic or garlic powder
1/2 tsp
paprika

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy