Pistachio Crusted Chicken
This pistachio-crusted chicken is a simple and undeniably delicious way to cook chicken. It's perfectly crispy on the outside while being completely gluten and dairy-free.
Ingredients
- 1-1.3 pounds chicken breasts
- 1 cup shelled pistachios
- zest of 1 lemon
- 1 egg
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- salt only if your pistachios aren't salted
- olive oil for cooking the chicken
Instructions
- Add the shelled pistachios (and a hefty pinch of salt if your pistachios aren't salted) to the bowl of a food processor and pulse several times until you're left with a coarse breadcrumb texture. Mix in the lemon zest with your hand, and add the breading mixture to a large, rimmed plate.
- Tenderize the chicken breasts by slicing them in half lengthwise. Place a sheet of parchment paper or plastic wrap on top and pound them with a rolling pin until they're about 1/4 inch thick.
- In a shallow bowl, whisk together the egg, mustard, and honey. Dredge each piece of chicken into the egg mixture followed by the breading, making sure to really press the chicken into the pistachios for even coating.
- Heat a large skillet over medium heat, add 2-3 tablespoons of olive oil and cook each piece for a few minutes on each side until the breading has browned and the chicken is cooked through. You may need to do this in batches depending on the size of your pan.
Notes
- How can you make this pistachio-crusted chicken using what you already have? Here are some ideas…
- No chicken breasts? ➝ you can also use chicken thighs or pork
- No pistachios? ➝ use pecans or walnuts
- Nut-free? ➝ you can use a blend of pumpkin and sesame
- No honey? ➝ omit completely