PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs 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 bread crumbs. Place onto prepared baking sheet.
- Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
HONEY & CUMIN CHICKEN AND AUBERGINE SKEWERS WITH PISTACHIO DUKKAH
Dukkah is an Egyptian dry spice mix used in recipes or for dipping. Serve with marinaded grilled chicken on a casual sharing platter
Provided by Cassie Best
Categories Buffet
Time 55m
Number Of Ingredients 13
Steps:
- Pre-soak wooden skewers in warm water for 20 mins. (You will need about 32 skewers and they must be able to fit inside a griddle pan or frying pan.) Meanwhile, mix the marinade ingredients and some seasoning in a large bowl, then tip half into another bowl. Add the chicken to 1 bowl and the aubergine to the other. (If you're not catering for vegetarians, you can mix them together in one bowl.) Leave to marinate in the fridge for at least 20 mins, or up to 24 hrs.
- To make the dukkah, toast the sesame, cumin and coriander seeds in a dry pan until aromatic. Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, then transfer to a bowl. Tip the toasted seeds and spices into the processor and blitz again until finely chopped, then add these to the pistachios, along with the paprika, black pepper and a good pinch of salt. Mix, then set aside until ready to serve.
- Heat oven to 220C/200C fan/gas 7. Thread the aubergine onto skewers, about 4-5 chunks per skewer, and place on 2 parchment-lined trays. Bake for 20-25 mins until tender and golden, turning the skewers and swapping the trays halfway through cooking.
- Meanwhile, heat a griddle pan or a frying pan (or use both to speed up the cooking) over a medium-high heat. Thread the chicken pieces onto the remaining skewers. Cook the chicken skewers in batches in the hot pan, turning regularly to prevent the honey burning. When nicely charred, but not cooked through, transfer to a baking tray. When all the chicken skewers are browned, drizzle them and the aubergine skewers with the remaining honey. Pop the chicken into the oven with the aubergine for the final 5-10 mins cooking, or until they are cooked through and sticky. Serve the skewers with a bowl of dukkah for dipping.
Nutrition Facts : Calories 236 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.2 milligram of sodium
PISTACHIO LEMON CHICKEN
Make and share this Pistachio Lemon Chicken recipe from Food.com.
Provided by Tee Lee
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
- Flatten each chicken breast half to 1/4-inch thickness.
- Sprinkle both sides of chicken with lemon pepper seasoning.
- Heat oil in a 12-inch skillet over medium-high heat.
- Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
- Serve chicken topped with pan juices, nuts and garnish with lemon slices.
PISTACHIO-CRUSTED CHICKEN BREASTS
As a salesperson in the medical field, I'm often in hospitals during the lunch hour. One day, I was fortunate to sample this great dish. The chef wouldn't share the recipe, so I came up with my own tasty version.-Bibi Gromling, Flagler Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts :
LEMON HONEY PISTACHIO CHICKEN WITH APRICOT RICE
Made with traditional ingredients used throughout most of North Africa but somehow it has the taste of Morocco to me. My best shot is that it's an old recipe that has been modernized to suite current tastes.
Provided by Annacia
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a small mixing bowl combine the lemon juice, pistachios and honey and mix together.
- Season the chicken breast with salt and pepper. Sear the chicken in a saute pan over the medium heat until golden brown on both sides.
- Add the lemon honey pistachio mixture onto the tops of the chicken. Place in the oven and cook for 15 minutes.
- In a heavy bottom pot with a lid, melt the butter over medium low heat. Add the onions and orzo and cook until golden brown, or until the orzo smells nutty.
- Add the rice and stir to coat with onions and orzo, add the stock, orange zest, saffron, dried apricots, raisins and season with salt.
- Bring the rice mixture to a boil. Stir once and cover with the lid. Bake in the oven for 15 minutes.
- Remove from the oven and rest on the stove top for 10 minutes with the lid on. Add the chopped scallions and fluff into the rice using a fork.
- To serve, spoon the apricot rice onto a plate and top with the lemon honey pistachio chicken.
Nutrition Facts : Calories 1141.8, Fat 34.7, SaturatedFat 9.6, Cholesterol 108.1, Sodium 156.5, Carbohydrate 160.5, Fiber 8.9, Sugar 41.9, Protein 50.5
PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE
Steps:
- Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
HONEY PISTACHIO MOONCAKES
Encased in these mooncakes are a filling of coarsely ground pistachios, fragrant honey, and a generous sprinkling of salt.
Provided by Kristina Cho
Yield Makes 12 small mooncakes
Number Of Ingredients 12
Steps:
- Make the dough: In a large mixing bowl, combine the flour, canola oil, golden syrup, and alkaline water. Using a flexible spatula, mix to form a shaggy dough, then knead with your hands to form a smooth, cohesive dough. Form the dough into a thick disc, wrap in plastic, and allow it to rest at room temperature for 45 minutes.
- Preheat the oven to 350ºF and line a large rimmed baking sheet with parchment paper.
- Make the filling: In the bowl of a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch, and salt and continue to pulse a few more times. The filling should be a little crumbly but stick together when pressed. (Avoid overprocessing, so you don't end up with pistachio butter.) Divide the filling into 12 equal portions (for accuracy, weigh with a digital scale if you have one) and shape each piece into a ball.
- Divide the disc of dough into 12 equal pieces with a bench scraper (for accuracy, use a digital scale). Roll each piece into a smooth ball. Working with one piece at a time, flatten a dough ball with your palm and roll out into a 4-inch round. Continue to lightly dust with flour if sticking. Use a bench scraper to help lift up the dough.
- Center a ball of filling on the round. Bring the edges of the dough up around the filling. The dough won't initially cover all of the filling; just pinch it together until it completely wraps the filling. Pinch together any cracks that form and roll into a smooth ball.
- As you form the balls, arrange them on the prepared baking sheet, spacing at least 2 inches apart. Lightly dust the mooncake mold with flour. Place a ball in the mold and press the plunger down to apply pressure, but take care not to press too hard. Gently release from the mold and return to the baking sheet. Repeat with remaining dough and filling to form all 12 mooncakes.
- Bake mooncakes until the edges are lightly golden brown, 9 to 11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and tap water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until deep golden brown, 10 minutes.
- Transfer the baking sheet to a wire rack and allow the mooncakes to completely cool on the sheet. Before serving, store mooncakes in an airtight container (a resealable bag works great) at room temperature for 1 to 2 days to allow the exterior dough to soften.
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SWEET AND STICKY PISTACHIO HONEY CHICKEN | THE ENDLESS …
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5/5 (3)Total Time 45 minsCategory DinnerCalories 412 per serving
- Place the chicken thighs in a large bowl and drizzle with the oil, sea salt and pepper. Toss to coat well. Transfer the chicken thighs to the prepared baking sheet, skin side up. Bake in the oven for 35-40 minutes, or until the skin is crispy and the internal temperature is 165 degrees. (Note: thighs often have pinkish spots in the meat so using a thermometer is always your best bet.) Once the chicken is cooked, remove it from the oven and place the chicken in a large bowl. Pour over the honey and pistachios and toss to coat the chicken well. Place the chicken back onto the baking sheet, turn your oven to broil, and broil for 3-4 minutes, or until the tops of the chicken are brown. (See notes)
- While the chicken is cooking, prepare the rest of the meal. Finely chop the cauliflower using a food processor. Place the chopped cauliflower in a large frying pan with 1/4 cup of water over medium-high heat. Let the cauliflower steam for 5 minutes, stirring occasionally. Season to taste with sea salt and fresh cracked pepper.
PISTACHIO CRUSTED CHICKEN IN A HONEY MUSTARD CREAM …
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5/5 (3)
- In a food processor, pulse the pistachios, breadcrumbs and rosemary. Pulse on low until finely chopped. Pour into a shallow dish.
- Slice the chicken in half lengthwise and place between wax paper or saran wrap and pound thin with a mallet. Season the chicken with salt and pepper on both sides then spoon some of the honey mustard sauce over it. Turn over and repeat.
- Using a pair of tongs, place the chicken in the pistachio/breadcrumb mixture and press down, coating on both sides.
PISTACHIO CRUSTED CHICKEN (WITH BONUS SAUCE!) - DON'T GO …
From dontgobaconmyheart.co.uk
5/5 (5)Calories 588 per servingCategory Dinner, Main Course
- Honey Mustard: In a small pot combine 2 tbsp honey with 2 tbsp dijon mustard. Place to one side.
- Bake: Place chicken on a wire rack above a tray and bake in the oven at 200C/390F for 15-20mins, or until deep golden and piping hot through the centre. Timings will depend on the thickness of the chicken, just be vigilant if the crumb starts to char. If this happens just lower the heat slightly.
- Sauté shallots until translucent and fragrant. Add garlic and fry for a minute or so longer. Pour in the rest of the honey mustard mix, then stir in chicken stock, cream, thyme and salt & pepper. Reduce to a simmer until it thickens, stirring occasionally (5-7mins).
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