Baked Chicken Breasts With Pistachio Crust
ready in: 30-60 minutes
recipe id: 58603
cook method: oven, stovetop
3/4 cup shelled pistachio nuts
1 1/2 cup dried bread crumbs
4 boneless, skinless chicken breast halves
1/2 tablespoon olive oil
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
Place about 1/3 of pistachios in a small bowl; set aside.
In a food processor or blender, add the remaining pistachios and bread crumbs; grind to fine crumbs. Transfer to a pie plate.
Place chicken breasts, one at a time, between two sheets of plastic wrap and pound with the flat side of a meat mallet to an even thickness of 1/2 inch.
Combine lime juice and 1/2 tablespoon olive oil; brush mixture on sides of chicken. Season with salt and pepper. Dip chicken into crumb mixture to cover completely. Place on a platter and let sit 15 minutes.
Preheat oven to 425 degrees F.
In a large, nonstick skillet, heat remaining oil over medium high heat. Saute breasts for 1 minute on each side. Place on a foil-lined baking sheet. Bake 10 to 12 minutes or until done.
To serve, top breasts evenly with reserved pistachios; garnish with lime wedges (optional).
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