Monday, May 30, 2011

Pistachio Crusted Chicken Breasts

I found this recipe in the Passover By Design cookbook. I never got around to making it on Passover but did try it after. The recipe is for chicken tenders on skewers but I was too lazy to make it that way so I kept it simple. The original recipe also has a raspberry sauce to serve it with but I wasn't interested in serving it with a sweet sauce and knew nobody in my family would enjoy that. I served it with a mayonnaise based sauce but any sauce/dressing will do. It was a big hit and I will be making it again both during the year and on Passover.

4 Bonesless skinless chicken breasts
1 C. White Wine
1 C. Shelled Pistachio, coarsely chopped

Flatten chicken. Season chicken with salt and pepper. Place them in a bowl and add wine. Marinate for 1 hour. Preheat oven to 350. Roll piece of chicken in nuts, pressing them so the nuts adhere to the chicken. Bake 13-15 minutes, turning once.


Caryn said...

This looks really good. Tzippy and Segio used to make this recipe. It had an avocado/guacamole dip for it that was a great combo.

Arica said...

Yes! This is very similar to the South Beach Diet chicken recipe that includes a avocado dressing. I have made that one too and it is really good.