Pistachio Encrusted Chicken Breasts
Pistachio Encrusted Chicken Breasts uses nuts for breading instead of breadcrumbs. It's a delcious gluten-free option.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4 servings
Ingredients
- 2 8-ouncechicken breasts
- 2 cupsunsalted pistachio meats
- 2 teaspoonspaprika
- 1 teaspoonKosher salt
- 2 eggs (beaten)
- 2 teaspoonswater
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 375º F. Spray a baking sheet with canola nonstick spray.
- 2
Place one chicken breast on a large sheet of parchment paper on a work surface. Place another piece of parchment paper on top of the chicken. Using a meat mallet, pound evenly until 1/4 inch thick. Be careful; it is easy to tear the chicken if you pound too hard. Cut into medallions. Repeat the same process with the other breast. DRY CHICKEN THOROUGHLY WITH PAPER TOWELS!
- 3
Grind the pistachios in a food processor fitted with a metal blade until they are finely ground. Add the paprika and salt to the processor; pulse to combine. Remove processed ingredients to a plate or dish.
- 4
In a bowl, beat the eggs with water. Dip each piece of chicken into the egg mixture and dredge on both sides with the pistachios, pressing to help them adhere. Place the medallions, side by side, on a prepared baking sheet. Coat each medallion with canola cooking spray.
- 5
Bake for 12 to . The medallions should be sizzling and cooked through; they should reach an internal temperature of 165∞F or above.