Pistachio Crusted Chicken Breasts Recipes

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PISTACHIO-CRUSTED CHICKEN BREASTS



Pistachio-Crusted Chicken Breasts image

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

6 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups pistachios, finely chopped
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
3/4 cup all-purpose flour
3 large eggs, beaten
1/3 cup butter, cubed
SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups white wine or chicken broth
1-1/2 cups heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper

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 :

PISTACHIO CRUSTED CHICKEN



Pistachio Crusted Chicken image

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

1 cup chopped pistachios
½ cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

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

PISTACHIO-CRUSTED CHICKEN BREASTS



Pistachio-Crusted Chicken Breasts image

Adapted from "The Best Of America's Test Kitchen - 2009" cookbook. Don't process the nuts longer than directed or they will turn pasty and oily. Regular store-bought dried breadcrumbs taste very disappointing here; if you cannot find panko, process 2 slices of high-quality white sandwich bread to coarse crumbs in a food processor, then spread them out on a baking sheet and let them dry in a 250º oven for about 20 minutes.

Provided by TxGriffLover

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 21

chicken
4 boneless skinless chicken breasts, tenderloins removed and breasts trimmed (5-6 oz each)
salt & pepper
3/4 cup shelled pistachios
3/4 cup panko breadcrumbs (Japanese breadcrumbs)
2 teaspoons curry powder
1 teaspoon cornstarch
1 cup unbleached all-purpose flour
2 large eggs
4 teaspoons Dijon mustard
3 garlic cloves, minced
chutney
3/4 cup peach preserves
1/2 cup raisins
1/2 cup water
1 teaspoon minced fresh ginger (or grated)
1/8 teaspoon cayenne pepper
2 tablespoons minced fresh cilantro
2 teaspoons white vinegar
salt & pepper
3/4 cup vegetable oil

Steps:

  • For the Chicken: Adjust oven rack to middle position and heat 200º.
  • Pound each breast between 2 sheets of plastic wrap to a uniform 1/2 inch thickness. Pat the chicken dry with paper towels and season with salt & pepper.
  • Process the pistachios in a food processor to fine crumbs, about 25 seconds (do not over process). Toss the nuts with the panko, curry powder and cornstarch in a shallow dish. Combine the flour, 1/2 tsp salt and 1/4 tsp pepper in a second shallow dish and whisk the eggs, mustard and garlic in a third shallow dish. Working with 1 chicken breast at a time, dredge in the flour mixture, shaking off the excess, then coat with the egg mixture, allowing the excess to drip off. Finally, coat with the nut mixture, pressing gently so that the crumbs adhere.
  • Place the nut crusted chicken in a single layer on a wire rack set over a rimmed baking sheet and let sit 5 minutes.
  • Meanwhile, heat 6 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 2 of the chicken breasts and cook until browned on both sides, 4-6 minutes total. Drain the chicken briefly on a paper towel-lined plate then transfer to a wire rack set over a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 6 tablespoons oil and chicken.
  • For the Chutney: Discard the oil and wipe out the skillet with paper towels. Add the peach preserves, raisins, water, ginger and cayenne to the skillet and simmer over medium-high heat until thick and glossy, 3-5 minutes. Off the heat, stir in the cilantro and vinegar and season to taste with salt & pepper. Serve, passing the chutney separately.

Nutrition Facts : Calories 1087.3, Fat 57.2, SaturatedFat 8.1, Cholesterol 174.2, Sodium 433.1, Carbohydrate 102.9, Fiber 6, Sugar 43.4, Protein 42.5

PISTACHIO CRUSTED CHICKEN



Pistachio Crusted Chicken image

I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.

Provided by WorkingMom2three

Categories     Chicken Breast

Time 40m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 4

1/2 cup shelled pistachios
3 tablespoons whole grain mustard (make sure it is gluten free)
1/2 cup white wine
4 whole boneless skinless chicken breasts

Steps:

  • 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
  • 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
  • 3. Preheat the oven to 350 degrees.
  • 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
  • 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
  • 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
  • 7. Bake for 25-30 minutes.
  • 8. Serve with Mustard Cream Sauce if desired.

Nutrition Facts : Calories 387.4, Fat 13.4, SaturatedFat 2.2, Cholesterol 151, Sodium 468.7, Carbohydrate 5.8, Fiber 1.9, Sugar 1.6, Protein 53.8

PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE



Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce image

Categories     Chicken     Mustard     Bake     Dinner     Pistachio     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 5-ounce skinless boneless chicken breast halves
2 tablespoons (about) vegetable oil
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.

PISTACHIO CRUSTED CHICKEN BREASTS WITH SUN-DRIED CHERRY AND ORANGE SAUCE



Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce image

The pistachio nut crust gives the chicken a great flavor, and the sauce is manna from Heaven. Truly.

Provided by Nanci

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 14

2 cups chopped pistachio nuts
1 cup panko bread crumbs
2 egg whites
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 tablespoon vegetable oil
2 tablespoons butter
1 teaspoon butter
2 shallots, finely chopped
½ cup red wine
4 ounces dried cherries
1 cup freshly squeezed orange juice
1 ½ cups chicken stock
1 teaspoon grated orange zest

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
  • Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
  • Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
  • Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
  • While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

Nutrition Facts : Calories 894 calories, Carbohydrate 73.5 g, Cholesterol 85.4 mg, Fat 51.1 g, Fiber 9.3 g, Protein 40.6 g, SaturatedFat 11.5 g, Sodium 963.1 mg, Sugar 23.5 g

PISTACHIO-CRUSTED CHICKEN BREAST



Pistachio-Crusted Chicken Breast image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 banana
1/2 mango
1 egg
4 tablespoons garam masala (recipe above)
1 1/4 pounds salted pistachio nuts (2 1/2 cups, shelled)
Kosher salt to taste
4 boneless, skinless chicken breasts, split in half, about 3 pounds
1 1/2 cups clarified butter

Steps:

  • Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Remove from the blender and place the fruit-spice mixture on a plate. Place the nuts on another plate.
  • Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts. Saute in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 41 grams, Carbohydrate 28 grams, Fat 76 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 29 grams, Sodium 752 milligrams, Sugar 10 grams, TransFat 0 grams

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Top Asked Questions

How do you cook chicken thighs with pistachios and mustard?
Transfer the pistachios into a shallow bowl or plate. 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate. 3. Preheat the oven to 350 degrees. 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side. 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
How do you make a pistachio salad with chicken breasts?
Pour the pistachios into a shallow dish. Add the panko and toss to combine. Pat any excess moisture off of the chicken breasts using paper towels. Brush the honey mustard onto both sides of the chicken breasts (or you could rub it on if you don’t have a brush). One at a time, place a chicken breast into the dish with the pistachio mixture.
How do you make fried chicken with pistachios?
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.
What is pistachio crusted chicken?
Pistachio crusted chicken is a variation of the more common pecan crusted chicken. Chicken is coated in chopped nuts and breadcrumbs, and baked. The outside of the chicken gets crispy and crunchy and the inside stays juicy. Pistachios can usually be found in the shell, or pre-shelled. I have to suggest getting the pre-shelled nuts.

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