Pistachio Crumbed Chicken with Raspberry Sauce

    (1)
    40 min

    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.


    5 people made this

    Ingredients
    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

    Method
    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).

    Recently viewed

    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (3)

    by
    0

    Something else. Added some crushed garlic to the mustard mix, just half a teaspoon.  -  13 Jun 2009  (Review from Allrecipes AU | NZ)

    by
    0

    This was an awesome dish. Very easy to prepare and cook, and very very tasty. The flavours were a compliment to one another, and the raspberry sauce can be used in many other recipes. For some reason i cant give it a star rating, but def 5 star!!  -  13 Jun 2009  (Review from Allrecipes AU | NZ)

    by
    0

    Now THIS is good. Im not usually one for sweet with meat but the vinegar toned the raspberry down so it was a flavour - not a sweetener if you know what I mean. I added chopped oregano to the breadcrumb/pistachio mix.  -  13 Nov 2008  (Review from Allrecipes AU | NZ)

    Write a review

    Click on stars to rate