Pistachio Breaded chicken

-

My husband being the exercise and health fanatic that he is. He loves anything to do with  a healthy lifestyle. So when I came across this pistachio breaded chicken he was eager for me to try it because since it has the pistachio nut. It is jam packed with protein, fiber and so much more  of the good stuff.  I served this Pistachio chicken with brown rice, and a spinach salad.

Ingredients
Chicken Breasts
Pistachios
Seasonings (salt, pepper, etc. (your choice)


It is really easy to make. All I did was get my chicken breasts and slice it in half long wise so that the breasts can be thinner. Then I cleaned my chicken by cutting off all the fat and washing it with vinegar and water to remove all of the slim.

Once that was done. I lightly seasoned my chicken (because pistachios already have a little salt) I seasoned my chicken with  a little oil (just for the seasonings to stick) salt, pepper, all purpose seasoning and garlic salt.

After seasoning, I took my pistachios - removed the shell and put all the actual nuts into the blender and blended it up into crumbs. (It needs to look like bread crumbs) Once you have blended it. Place you pistachio crumbs onto a plate and then bread your chicken by rubbing the seasoned breasts both sides onto the pistachio crumbs.

Set a frying pan with a little oil onto the stove and put it on medium heat. Fry your breaded breast for about 2 - 3 minutes on each side. Be very careful because it burns quickly. If it is burning to fast. Just lower the heat. They should come out golden brown not black.

Serves well with rice, mashed potatoes or even pasta.

Print Recipe


From my kitchen to yours
Elise Jackson

Comments

  1. Nancia (London FPK)June 28, 2012 at 6:45 PM

    sounds amazing. i will definitely be trying this .. i Love any thing to do with pistachios.. will come back to say how it was ..

    ReplyDelete
  2. Rachel ParisJuly 3, 2012 at 11:57 PM

    This recipe is so simple! It is imperative for me to try this recipe! Thank you for everything. Rachel G.

    ReplyDelete

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more