Best 8 Pistachio Crusted Chicken Recipes

PISTACHIO-CRUSTED CHICKEN BREASTS

Steps:

• Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

PISTACHIO-CRUSTED CHICKEN BREAST

Steps:

• Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Remove from the blender and place the fruit-spice mixture on a plate. Place the nuts on another 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.

PISTACHIO-CRUSTED CHICKEN WITH CARROT RAITA

Steps:

• Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
• In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

PISTACHIO CRUSTED CHICKEN BREASTS WITH SUN-DRIED CHERRY AND ORANGE SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
• Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
• Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
• Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
• While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

PISTACHIO-CRUSTED CHICKEN

Steps:

• 1. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. 2. Combine the pistachios, bread crumbs and salt on a plate. Pound chicken breasts to 1/4-inch thickness. Dredge both sides of the chicken breasts in the mixture. 3. Place the chicken on the baking sheet and bake 6 to 7 minutes on each side, or until lightly browned and cooked through. Makes 4 Serving Suggestions: Dirty rice: Saute onions, garlic, dried thyme and chopped scallion in olive oil. Add rice and cook, stirring, until the grains are coated. Add chicken broth, bring to a boil, reduce heat and simmer, covered, until the rice has absorbed the liquid and is tender. Saute green beans, thin strips of red pepper and thinly sliced garlic until the vegetables are crisp-tender. Sprinkle with lemon zest, lemon juice, salt and pepper.

PISTACHIO-CRUSTED CHICKEN BREAST

Steps:

• 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.

PISTACHIO-CRUSTED CHICKEN WITH GARDEN SPINACH

Steps:

• Broil pepper 4 in. from heat until blistered. Rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Place in a small bowl; cover and let stand 20 minutes. Process pistachios in a food processor until ground. Transfer to a shallow bowl; add bread crumbs. Place buttermilk in another bowl., Flatten chicken to 1/4-in. thickness; dip in buttermilk, then coat with pistachio mixture. Place on a work surface; top with goat cheese and basil. Fold chicken in half; secure with toothpicks if necessary., Place in a greased 11x7-in. baking dish. Drizzle with butter; sprinkle with salt and pepper. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks., Discard charred skin from pepper; discard seeds and membranes. Place pepper in a food processor. In a small skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add broth; heat through. Add mixture to the food processor; process until blended., Whisk vinegar and oil. Add spinach and basil; toss to coat. Divide salad among four plates; top with chicken and pepper sauce.