pistachio-crusted chicken breast

Name: Pistachio-Crusted Chicken Breast
Yield: 8
Ingredients: 1 - banana; 1/2 - mango; 1 large egg; 4 tablespoon(s) garam masala; 1 1/4 pound(s) 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 cup(s) clarified butter; GARAM MASALA; 4 tablespoon(s) coriander seed; 3 tablespoon(s) cumin seed; 2 teaspoon(s) black pepper corns, whole; 3 tablespoon(s) cardamom seed; 2 stick(s) cinnamon; 1 teaspoon(s) whole cloves; 1/2 - nutmeg, freshly grated

★★★★★ 1 Review

review

By Marsha Gardner

@mrdick1950

from Florala, AL

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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★★★★★ 1 Review

serves 8

Ingredients For pistachio-crusted chicken breast

1

banana
1/2

mango
1 lg

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

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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