Ingredients:
handful of shelled pistachios (I use salted ones)
fresh boneless skinless chicken breasts
olive oil
Directions:
In a food processor, pulse the pistachios until finely chopped - some small pieces and some "pistachio flour." Pour this onto a plate. Dredge chicken breasts in the pistachios and pan-fry in a little olive oil until cooked through.
I have found it works best to pound your chicken breasts to about 1/4" thick - that way the pistachios and chicken cook at an even rate.
Pistachio Chicken
Wednesday, January 7, 2009
Cooked up for you by Laurel at 10:54 AM
Categories: dairy-free, five ingredients or less, gluten-free, low-fat, poultry
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