Pistachio encrusted chicken

    (334)
    30 min

    Sliced chicken breasts are coated in a mixture of pistachios and breadcrumbs, before being baked to perfection. This recipe is easy and exceptionally delicious.


    317 people made this

    Ingredients
    Serves: 4 

    • 125g pistachios, chopped
    • 55g breadcrumbs
    • 2 tablespoons Dijon mustard
    • 2 tablespoons olive oil
    • 2 tablespoons honey
    • salt and pepper to taste
    • 2 large skinless, boneless chicken breast fillets, cut into 2.5cm strips

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 260 C / Gas 10. Lightly grease a baking tray with cooking spray.
    2. Mix together pistachios and breadcrumbs 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 breadcrumbs. Place onto prepared baking tray.
    3. Place into preheated oven and turn the oven down to 190 C / Gas 5. Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

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    Reviews & ratings
    Average global rating:
    (334)

    Reviews in English (239)

    TracyMitchell
    0

    Made this with mashed tatties and green beans i butterflied the chicken it was delish will defo make it again and highly recomend you try this its yummers 😋  -  01 Feb 2014

    by
    145

    HELPFUL TIPS NOT MENTIONED: I've made this a part of our regular cycle for over a year now & feel lucky to have found it. Please do not substitute all cashews for this dish. I love cashews to death, but it doesn't nearly taste as good. In fact, I rated a cashew chicken recipe here worse b/c it doesn't compare. I use a full Planters Pistachio Lovers (6oz) can found next to the other peanuts at any grocery store and just remove the almonds (which makes a good snack while you make this quick dish..lol). I was skeptical about turning my oven to 500 & then moving the temp down, but it's amazing! Outside of that, I use italian breadcrumbs for all my recipes. Also, if you use the raspberry sauce from the "Pork Chops with Raspberry Sauce" recipe, be sure to add an additional T of raspberry to thicken it (on stove and simmer until half evaporated: 1/4C seedless raspberry jam, 2T orange juice, 2T white wine vinegar. Then take off stove & add a dab of butter to make silky).  -  29 Mar 2008  (Review from Allrecipes US | Canada)

    by
    56

    Love this! We all did. I had to tweak it as we are on South Beach. I used whole wheat bread crumbs (one slice of WW bread in the chopper worked perfectly) and I used sugar free maple syrup instead of honey. The maple smell filled the air as it was cooking and was heavenly. The chicken came out moist and the coating was crunchy and a perfect blend of sweet and spicy (not hot, just flavorful). Thank you for this quick easy wonderful recipe.  -  26 Mar 2007  (Review from Allrecipes US | Canada)

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