Pistachio-Crusted Chicken Breast

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8

Ingredients

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  • 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

How to Make Pistachio-Crusted Chicken Breast

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.

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About Pistachio-Crusted Chicken Breast

Course/Dish: Beef




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