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Receta Pistachio Crusted Chicken With Herbs And Mustard Cream Sauce
by Global Cookbook

Pistachio Crusted Chicken With Herbs And Mustard Cream Sauce
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Ingredientes

  • 1 c. shelled raw pistachios - (abt 4 ounce)
  • 1/2 c. panko (Japanese breadcrumbs)
  • 1/4 c. Dijon mustard
  • 2 Tbsp. minced fresh basil
  • 1 Tbsp. minced fresh dill
  • 1 tsp minced fresh rosemary
  • 4 x boneless skinless chicken breast halves (5 ounce ea)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. vegetable oil - (about)
  •     Mustard-Cream Sauce (see recipe)

Direcciones

  1. Preheat oven to 400 degrees. Finely grind nuts in processor. Add in panko and blend, using on/off turns. Transfer to shallow baking dish.
  2. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mix over both sides of each chicken breast. Dip chicken breasts into nut mix, coating completely. Sprinkle with salt and pepper.
  3. Heat 2 Tbsp. oil in heavy large skillet over medium heat. Add in 2 chicken breasts to skillet and cook till golden, about 2 min per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary.
  4. Bake chicken till cooked through, about 7 min. Spoon Mustard-Cream Sauce over chicken and serve immediately.
  5. This recipe yields 4 servings.