pistachio-crusted chicken breast

★★★★★ 1 Review
mrdick1950 avatar
By Marsha Gardner
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.

★★★★★ 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
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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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