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PISTACHIO PANKO CHICKEN

PISTACHIO PANKO CHICKEN

I love eating chicken this way because you feel like you're eating fried chicken but without all the fat!  

The crunchy coating gets its amazing-ness from the pistachios.  I buy the pre-shelled ones to save time but if you feel like buying them shelled and peeling them yourself, go for it!  

Pistachios are a heart healthy nut that offer cholesterol lowering fats, plus nutritional benefits that include fibre, vitamin E, iron, thiamin and magnesium. - SouthBeach Diet author Arthur Agatston, MD.

You can also substitute the egg coating for honey mustard to give it an extra zing!  Have fun with it and add your own favorite herbs and spices, the pistachios are really what gives it its personality!

INGREDIENTS:

3/4 cups Pistachios (no shells)

3/4 cups Italian seasoned Panko bread crumbs

4 boneless, skinless chicken breasts or cutlets

3 eggs (or egg whites), whisked together in a seperate bowl

DIRECTIONS:

Place the pistachios in a food processor and pulse until they turn into small crumbs

Pour the pistachio crumbs into a dish and add panko, stir together

Rinse the chicken and cut off any fat.  Press with a paper towel to get rid of any excess moisture

Take chicken piece by piece and dip it into the egg mixture (or you can brush honey mustard on if using instead) until coated thoroughly

Place the coated chicken into the pistachio mix until fully coated. If the nuts are not sticking to the chicken then use a fork to press them in 

Place chicken in baking dish sprayed with cooking spray or lined with parchment paper

Cook at 400 degrees, uncovered for 30-45 minutes (until center is no longer pink) depending on size of your chicken.

Pair this with the Sweet Potato Fries and a salad or other green veggie and you have a delicious, filling, healthy dinner!

Enjoy! xoxo


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