Pistachio Encrusted Baked Chicken
By
Elizabeth Daugherty
@Daugherty
1
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.
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
How to Make Pistachio Encrusted Baked Chicken
- 1Pre 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. - 2Add pepper, paprika, garlic salt and salt to the ground up pistachio mix and place in a pie plate or shallow dish for dredging.
- 3If you use minced garlic, use it in the pan with the Olive Oil and omit Garlic Salt
- 4Wet chicken with a little water and then dredge each breast, one at a time, in the pistachio mix.
- 5Heat 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. - 6When 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.
- 7You 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.
