Best 2 Pistachio Crusted Chicken Breast Recipes
Welcome to the fascinating world of culinary craftsmanship, where we embark on a delectable journey to discover the secrets of creating the ultimate pistachio-crusted chicken breast. This tender, succulent dish, adorned with a vibrant green pistachio crust, is a symphony of flavors that will tantalize your taste buds and leave you craving more. As we delve into the heart of this culinary experience, we will uncover the perfect balance of ingredients, techniques, and cooking methods that will elevate your chicken breast to a masterpiece. Get ready to embark on a culinary adventure that will transform your kitchen into a haven of aromatic delight.
Here are our top 2 tried and tested recipes!
PISTACHIO-CRUSTED CHICKEN BREAST
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 41 grams, Carbohydrate 28 grams, Fat 76 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 29 grams, Sodium 752 milligrams, Sugar 10 grams, TransFat 0 grams
PISTACHIO-CRUSTED CHICKEN BREAST
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.
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 16
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.
Tips:
- Use skinless, boneless chicken breasts for even cooking and a crispy crust.
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Season the chicken breasts with salt and pepper before coating them in the pistachio crust.
- Use finely chopped pistachios in the crust to ensure an even coating and a crispy texture.
- Press the pistachio crust firmly onto the chicken breasts to ensure it adheres well.
- Pan-fry the chicken breasts over medium-high heat until golden brown and cooked through.
- Serve the pistachio-crusted chicken breasts immediately with your favorite sides.
Conclusion:
Pistachio-crusted chicken breast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of crispy pistachios and tender chicken is sure to please everyone at the table. This recipe is also a great way to use up leftover pistachios. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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