Pistachio Chicken

200715_10150172910422559_6448932_nQuick, easy and delicious, we like to serve this chicken over arugula salad with goat cheese and dried cranberries. This makes a great outdoor meal with a glass of wine on a warm evening.


  • Meat: 2 large skinless, boneless chicken breast halves
  • Oils/Spices: 2 Tbsp olive oil, 2 Tbsp honey, salt and pepper to taste
  • Other: 1 cup chopped pistachios, 1/2 cup bread crumbs, 2 Tbsp Dijon mustard, baking sheet, cooking spray


  • Preheat oven to 500.
  • Cut chicken into 1 inch strips.
  • 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 and nuts.
  • Place onto prepared baking sheet and put in the oven.
  • Turn temp down to 375 and bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 mins.

Original recipe found on: All Recipes

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