This is a dish I make from time to time. The original recipe called only for chicken covered in ground salted pistachios and baked.
I’ve added herbs and spices that make it tastier in my opinion.
All one need do is first grind up about a cup of pistachios in a blender.
Once it’s as finely ground as you can get it, place it in a bowl and put pieces of boneless chicken breast in the bowl and thoroughly cover the chicken with the pistachios. If you want to stop where the original recipe stopped, stick them in the oven now and bake like any other chicken breast.
You can save the leftover pistachios in a small freezer bag in the freezer. Because they’re tainted with chicken make sure you use them in something you cook thoroughly.
I’ve added in today’s bake:
- Fresh rosemary — whole leaves
- Fresh sage — diced finely
- Garlic — diced finely
- Fresh ground pepper
Sprinkle all the above ingredient all about the top of the chicken pieces.
Then to make sure it all browns nicely and sticks together I spray the top of the end product with olive oil spray before popping it into the oven.
I bake them at 350 degrees and time all depends on the size of breast. These particular pieces were very small and took only 25 minutes.
I like this recipe for white meat because the thorough covering with nuts tends to hold the juices in the meat and so it turns out more tender than it might otherwise. I’m very careful not to overcook as well. In general I’m a dark meat eater.