I saw this the other day on Confections Of A Foodie Bride and knew instantly that it would be a part of my weekly meal planning. I still had shelled pistachios in the pantry from when I made Cranberry Pistachio Biscotti during the holidays. Which, coincidentally, is also a recipe from Foodie Bride.
I love pistachios and most nuts for that matter and the idea of coating succulent chicken breast in them made me happy. I've coated chicken tenders in pecans before and that was good, but I was looking for something different. And different it was. I asked my husband if he enjoyed dinner and he said "Yeah, it was different." I think he preferred the pecans over the pistachios :-)
- 3/4 cup pistachios, shelled
- Salt (if pistachios are unsalted)*
- Ground black pepper
- Pinch of cayenne pepper
- Dash of garlic powder
- 2 Chicken breasts, pounded to even thickness
Preheat oven to 425 F. Rough chop the pistachios until coarsely ground into small and medium-sized pieces or use your Slap Chop to make your life easier and less boring :-) Pour nuts onto a plate and season your chicken with salt, peppers and garlic powder.
Evenly coat chicken breasts by pressing them into the chopped nuts.Turn the breasts over and repeat. Carefully place breasts on a rack set in a baking sheet and bake until the internal temperature reaches 160 degrees, about 16-20 minutes. Allow to rest for about 5 minutes before cutting into.
*NOTE: Even after salting the nuts, and the chicken, I felt they still needed a little more seasoning. I think next time I'll add a bit more salt to the breasts before coating them and even try them with pecans.
I'll be MIA over the weekend. I'm taking a mini vacation and meeting a longtime blogging buddy for the first time. I can't wait!
See ya next week!