July 7, 2009

Pistachio Crusted Chicken

Lindsay Walden
1 cup chopped pistachios
½ cup bread crumbs
2 TBS Dijon Mustard
2 TBS olive oil
2 TBS honey
Salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

Preheat oven to 500˚F. 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˚F. Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

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