Monday, April 23, 2012

Crunchy Pistachio Chicken


Crunchy Pistachio Chicken and a side of Roasted Potatoes and Green Beans

I could've easily eaten the pistachios remaining after having made couscous, but I stowed them in the freezer for another recipe another day. This recipe, actually. Conveniently, this recipe was on the same page as the the couscous recipe so I was able to find the exact source. Cooking Pleasures doesn't have this one available online.

No modifications were made except that I used only two chicken breast halves instead of four and the baking time was lengthened from 20 minutes to 20-30 minutes. It worked out perfectly.

Crunchy Pistachio Chicken
adapted from Cooking Club of America, April/May 2010 issue
click to print

2 tbsp honey
1 egg, beaten
1 tsp garlic, minced
1/2 c roasted salted pistachios, coarsely chopped
1/2 c panko
2 tbsp fresh Italian parsley, chopped
1/2 tsp salt
1/8 tsp pepper
2 boneless skinless chicken breast halves

Heat oven to 400°F. Line rimmed baking sheet with foil; spray with cooking spray.

Combine honey, egg and garlic in a shallow dish.


Combine pistachios, panko, parsley, 1/4 tsp of the salt and pepper in shallow dish.


Sprinkle chicken with remaining 1/4 tsp salt. Dip chicken in honey mixture, shaking off excess.


Press into pistachio mixture, turning to coat all sides.


Place on baking sheet; sprinkle remaining nut mixture over chicken, patting into surface.


Bake 20-30 minutes or until chicken is no longer pink in center and coating is golden brown.



Wow! The first bite was shocking -- just screaming with flavor: just slightly sweet with a touch of honey and just salty from the pistachios. Considering how a 20 minute baking time was suggested, I wonder how large the breasts halves "should" be. Mine were pretty large having come from two birds weighing in at about 5.25 pounds each and required an additional 10 minutes to get to 160°F. I'm thinking that I'll get four servings even though I cut the recipe in half with intentions of getting two.

Super fast prep, I'll definitely do this one again. Next time though, I'll chop the nuts finer so there is a more even distribution, possibly promoting more even browning. These breasts looked a little anemic and it wasn't just because of late-night imaging.

Cost:
  • egg: $0.32
  • garlic: $0.10
  • pistachios: $1.25
  • panko: $0.19
  • Italian parsley: $0.39
  • chicken breast halves: $0.79
Total: $3.04 or $1.52 for each of two servings.


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