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.
chicken breast halves, skinless and boneless, split in half, about 3 pounds
1 1/2 c
black pepper corns, whole
nutmeg, freshly grated
How To Make pistachio-crusted chicken breast
Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Place the nuts on another plate.
Remove from the blender and place the fruit-spice mixture on a plate.
Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts.
Saute` in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.
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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