November 15, 2011

Pistachio Chicken

     Hello!  It's Recipe Tuesday and Pistachio Chicken comes from the October issue of Woman's Day.  You won't miss the deep fryer with this crispy and slightly tangy oven baked dish.  Ok. it's confession time.... I have to be honest and say I didn't cook this dish - Aaron did.  After a long day a school I came home to find this absolutely delicious dish waiting for me.. I know, I'm lucky :)
     The original recipe is based on four servings.  Since there's only the two of us we only cook two breasts at a time.  To serve two we found 1/2 lb pistachio's in the shell should be enough for two chicken breasts, double this for 4 breasts.  Aaron served this with a side of couscous and mixed vegetables. 

Pistachio Chicken
  • 1/2 cup pistachios, finely chopped
  • 1/2 cup panko bread crumbs
  • 1/4 cup fat-free Greek yogurt
  • Olive oil
  • Chicken breasts
  • Salt & pepper

1. Preheat oven to 350.  Line baking sheet with foil or parchment paper.  In shallow bowl combine pistachio's,  panko and 1 tbsp oil.

2. Season chicken with salt and pepper.  Brush chicken with yogurt and coat with pistachio mixture, pressing gently to help it adhere.

3. Place chicken on prepared baking sheet and bake until golden brown and cooked through,  25-30 minutes.

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