Pistachio-Crusted Chicken

This recipe was featured in my newsletter dated January 4, 2007.

Pistachio-Crusted Chicken
by Chip Desormeaux

4 boneless chicken halves
S&P
3 c. shelled pistachio nuts, finely ground
2 tbs. canola oil
½ c. diced onion

Pound out the chicken breasts with a heavy meat-tenderizing mallet so they are very thin, nearly breaking apart. Season each with a little salt and a generous amount of coarsely ground black pepper.

Spread a portion of the nuts out on a flat surface, like a cutting board, so they make a shape larger than the chicken pieces. Press the chicken firmly into the nuts on either side so they are evenly coated and very little, if no, meat is showing through. Continue with remaining pieces, using more nuts as necessary.

Heat 1 tbs. of the oil in a skillet over medium heat. Once oil begins to shimmer, place two breasts at a time in the pan. Cook slowly so the nuts don't scorch before the meat is cooked. Some of the nuts should be a very dark brown to black when done. (Not to worry if they look a little burnt—they'll still taste fine.) This should take about 8 minutes per side.

Place the breasts in a baking dish and bake at 350° for 15 minutes or so to finish off the cooking.

Heat the remaining tbs. of oil in a nonstick skillet over high heat. Add the diced onion. Cook just until the onion becomes fragrant but is till a bit crunchy.

Serve with the sautéed onions on top. (This dish also tastes great as a protein addition to a salad.)

Pistachio-Crusted Chicken Recipe