Nuts & Chicken
Posted
Wed, 10/22/03
I couldn't resist passing along the recipe Pistachio-Crusted Chicken from the latest issue of "Cooking Pleasures" (a publication from the Cooking Club of America, now defunct).
I simply adore food with nuts cooked in. Since pistachios are one of the best (alongside cashews, macadamias and pine nuts), I flitted off to dreamland over the following dish:
Pistachio-Crusted Chicken
4 boneless, skinless chicken breasts
Place the chicken between two pieces of waxed paper or foil. With meat mallet or heavy skillet, flatten the chicken until it is about 1/2"-thick. In a small bowl, stir together the salt, black pepper and cayenne pepper. In a small, shallow bowl beat the egg. Place the nuts in another small shallow bowl. Sprinkle all sides of the chicken with pepper mixture; dip in egg and then dip into the nuts to coat. Heat the olive oil in a large nonstick skillet over medium-high heat until hot. Add the chicken; cook four minutes or until browned, turning once. Cover and cook an additional two minutes or until no longer pink in center and juices run clear.
Serving suggestions with the dish include steamed broccoli and a tossed salad.
Tags: Food Magazines;
Poultry
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