Pistachio Chicken Recipes

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PISTACHIO-CRUSTED CHICKEN BREASTS



Pistachio-Crusted Chicken Breasts image

As a salesperson in the medical field, I'm often in hospitals during the lunch hour. One day, I was fortunate to sample this great dish. The chef wouldn't share the recipe, so I came up with my own tasty version.-Bibi Gromling, Flagler Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

6 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups pistachios, finely chopped
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
3/4 cup all-purpose flour
3 large eggs, beaten
1/3 cup butter, cubed
SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups white wine or chicken broth
1-1/2 cups heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts :

PISTACHIO CRUSTED CHICKEN



Pistachio Crusted Chicken image

This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!

Provided by Julie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 30m

Yield 4

Number Of Ingredients 7

1 cup chopped pistachios
½ cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

Steps:

  • Preheat oven to 500 degrees F (260 degrees C). 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 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g

PISTACHIO CRUSTED CHICKEN



Pistachio Crusted Chicken image

I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.

Provided by WorkingMom2three

Categories     Chicken Breast

Time 40m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 4

1/2 cup shelled pistachios
3 tablespoons whole grain mustard (make sure it is gluten free)
1/2 cup white wine
4 whole boneless skinless chicken breasts

Steps:

  • 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
  • 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
  • 3. Preheat the oven to 350 degrees.
  • 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
  • 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
  • 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
  • 7. Bake for 25-30 minutes.
  • 8. Serve with Mustard Cream Sauce if desired.

Nutrition Facts : Calories 387.4, Fat 13.4, SaturatedFat 2.2, Cholesterol 151, Sodium 468.7, Carbohydrate 5.8, Fiber 1.9, Sugar 1.6, Protein 53.8

ARUGULA PISTACHIO PESTO CHICKEN



Arugula Pistachio Pesto Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12

3 1/2 to 4-pound whole chicken
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
5 cups arugula
7 cloves garlic, peeled and divided
1 lemon, halved
1/2 cup grated Parmesan
1/2 cup shelled pistachios
3 tablespoons olive oil
2 tablespoons unsalted butter, room temperature, divided
3/4 teaspoon cornstarch
3/4 cup half-and-half

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.
  • Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.
  • Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
  • Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.
  • Carve the chicken, arrange it on a serving platter and serve with the sauce.

PISTACHIO CHICKEN



Pistachio Chicken image

Sauteed boneless skinless chicken breast topped with crushed pistachio nuts. Serve with potato wedges seasoned with cracked pepper.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 6

4 breast half, bone and skin removed (blank)s Tyson® Fresh Boneless, Skinless Chicken Breasts
⅓ cup shelled pistachio nuts, finely ground
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
4 wedge (blank)s Lemon wedges

Steps:

  • Preheat oven to 400 degrees F. In shallow dish, combine nuts, salt, and pepper. Press smooth side of chicken in nut mixture. Wash hands.
  • Heat oil in large nonstick skillet. Add chicken, nut-side down, and cook over medium-high heat until golden, 2 minutes per side. Transfer chicken in skillet to oven; bake 12 to 15 minutes, until juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 170 degrees F.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 4.3 g, Cholesterol 65 mg, Fat 9.5 g, Fiber 1.7 g, Protein 28.2 g, SaturatedFat 1.4 g, Sodium 407.7 mg, Sugar 0.8 g

PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE



Pistachio-Crusted Chicken with Herbs and Mustard Cream Sauce image

Categories     Chicken     Mustard     Bake     Dinner     Pistachio     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs)
1/4 cup Dijon mustard
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh rosemary
4 5-ounce skinless boneless chicken breast halves
2 tablespoons (about) vegetable oil
Mustard-Cream Sauce

Steps:

  • Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes 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. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.

PISTACHIO LEMON CHICKEN



Pistachio Lemon Chicken image

Make and share this Pistachio Lemon Chicken recipe from Food.com.

Provided by Tee Lee

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon peel
1/4 cup pistachios, chopped
lemon slice (optional)

Steps:

  • In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
  • Flatten each chicken breast half to 1/4-inch thickness.
  • Sprinkle both sides of chicken with lemon pepper seasoning.
  • Heat oil in a 12-inch skillet over medium-high heat.
  • Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
  • Serve chicken topped with pan juices, nuts and garnish with lemon slices.

PISTACHIO-CRUSTED CHICKEN BREAST



Pistachio-Crusted Chicken Breast image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 banana
1/2 mango
1 egg
4 tablespoons garam masala (recipe above)
1 1/4 pounds salted pistachio nuts (2 1/2 cups, shelled)
Kosher salt to taste
4 boneless, skinless chicken breasts, split in half, about 3 pounds
1 1/2 cups clarified butter

Steps:

  • Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Remove from the blender and place the fruit-spice mixture on a plate. Place the nuts on another plate.
  • Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts. Saute in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.

Nutrition Facts : @context http, Calories 980, UnsaturatedFat 41 grams, Carbohydrate 28 grams, Fat 76 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 29 grams, Sodium 752 milligrams, Sugar 10 grams, TransFat 0 grams

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