Pistachio Crusted Chicken
Do you love fried chicken, but hate what it does to your arteries, thighs and butt? If so, try this healthier option and get that crunch and delicious flavor that you crave. This time…..the chicken won’t end up on your thighs!
Ingredients:
3/4 cups pistachios, chopped
1/2 cup whole wheat bread crumbs
2 Tbsp dijon mustard
1 tbsp olive oil
1 egg, beaten
2 tbsp honey (local is best)
1 tsp white pepper
1/8 tsp chili powder
1 lb chicken breasts, or chicken fingers (already sliced)
Preparation:
Preheat oven to 500 degrees. Spray cookie sheet with Pam or olive oil spray to prevent sticking.
Mix together pistachios and bread crumbs into shallow dish. In a separate bowl, mix together dijon mustard, olive oil, egg, honey, white pepper, chili powder. Dip chicken into wet mixture, then dip into dry mixture and place flat on cookie sheet.
Place into the preheated oven but make sure to lower temperature to 375 and bake for 20 minutes. Chicken will no longer be pink and outside will be crunchy/golden brown.
** You can substitute the chicken with Tilapia or another white fish. Just preheat the oven to 500 F and when you put the fish in the oven, lower it to 350F and cook for 4-5 minutes. Flip the fish, and cook for another 2-4 minutes or until fish is flakey in the middle.
Serve with:
- Whole grain risotto, brown rice, sweet potato, or cous cous.
- Broccoli, asparagus, sliced broiled tomatoes, zucchini and squash medley, or fresh green beans.
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