Pistachio Crumbed Chicken with Raspberry Sauce

Pistachio Crumbed Chicken with Raspberry Sauce


4 people made this

About this recipe: Tender chicken breasts encrusted in pistachios are served with a raspberry sauce. Enjoy on a bed of couscous or with a side salad. Simple and delicious.


Serves: 4 

  • Pistachio Chicken
  • 2 large skinless, chicken breast fillets
  • 140g pistachios, chopped
  • 55g breadcrumbs
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • salt and pepper to taste
  • Raspberry Sauce
  • 85g raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons balsamic vinegar

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 260 C / Gas 10.
  2. Mix together pistachios and breadcrumbs in a shallow bowl.
  3. In a separate bowl, stir together mustard, olive oil, honey, salt and pepper (and any other herbs you are using) until smooth.
  4. Dip chicken into mustard mixture to coat, then coat with breadcrumbs.
  5. Place into preheated oven and turn the oven down to 190 C / Gas 5.
  6. Bake for 20 minutes (until the chicken is no longer pink and the pistachio coating is golden brown).
  7. In a pan, combine raspberry jam, orange juice and vinegar.
  8. Bring to the boil and cook for 2 to 3 minutes, until sauce is reduced to desired consistency. (The sauce will thicken as it cools).

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