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.
In one of Van’s post we talked about not being big fans of white meat. 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.
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#1 by Tina - August 6th, 2009 at 10:04
What a beautiful photograph. Looks as if it came from a cookbook. Do the pistaschios soften a bit in the baking process? I was wondering about that, i case you bite into a hard piece. Looks wonderful.
#2 by monicajane - August 6th, 2009 at 10:07
Hi Tina,
the pistachios I guess do soften as they are not hard at all. Also I grind them pretty fine which elminates that potential issue entirely. But I have at times not ground them so finely and there are never hard pieces. It’s actually delightfully succulent.
#3 by Tina - August 6th, 2009 at 10:10
Right – I guess the grinding would make them like slivers or power. Sounds great. I was just commenting on your yellow squash recipe and that I’ll be “stealing” it for a side!
#4 by Wandering Coyote - August 6th, 2009 at 10:34
Beautiful! I love it! I just wish pistachios were in my budget right now (they are ludicrously expensive where I am). Could use other nuts, though…Hmmm…
#5 by monicajane - August 6th, 2009 at 10:41
yes, I’m sure you can use other nuts…almonds work well…I’ve used them before.
I have a nice bulk source for pistachios that is very inexpensive…I’m lucky!!
#6 by Bob - August 6th, 2009 at 13:39
What a great idea! I love pistachios. I bet it would be good with cashews too.
#7 by monicajane - August 6th, 2009 at 14:23
cashews might be too fatty? I think they might turn to mush when you grind them…not sure…anyone know?
#8 by Van - August 6th, 2009 at 17:58
I agree with Tina, the pic is beautiful! For just a sprinkle, it looks like you rubbed the chicken…. very appealing look. I’ve never thought about using pistachio with Chicken either. I’m going to give this one a try next week and let you know how it goes.
#9 by Wandering Coyote - August 6th, 2009 at 18:01
I have a whole bunch of ground almonds kicking around my freezer. I might try using them!
#10 by monicajane - August 6th, 2009 at 18:03
the chicken is actually heavily coated and for it to stay really moist needs to be heavily coated.
Hope yours turns out good.
#11 by monicajane - August 6th, 2009 at 18:04
I haven’t done it with almonds for over a year but I seem to remember it was very good as well.
#12 by Van - August 7th, 2009 at 02:47
I’ll let you know how it turns out. =)