Pistachio chicken is chicken breast crusted with a pistachio crumb mixture and oven-baked to juicy perfection. Quick and easy, this nutty chicken breast can be prepped ahead and works for a family meal or a dinner party.
4small chicken breasts(or chicken cutlets, see notes 2)
1egg yolk, from a large egg
1 ½tablespoonsDijon mustard(notes 1)
¾cupshelled unsalted pistachios(100g / 3.5oz)
⅔cuphomemade or panko breadcrumbs(40g / 1.4oz)
¼cuppacked finely shredded parmesan(25g / 0.9oz)
1tablespoonolive oil(notes 1)
zest of one small lemon
Preheat oven to 200C / 395F / 180C fan forced. Line a rimmed baking sheet with baking paper and sit a wire rack on top if you have one (it will give a crunchier result).
In a small bowl, whisk together the egg yolk, mustard, salt, pepper. Set aside.
In a food processor, or blender, process the pistachios to crumbs. You want it somewhere between chunky and fine crumbs.
In a high sided dish, large enough to fit a chicken breast, mix together the pistachio crumbs, breadcrumbs, parmesan, olive oil and lemon zest. Mix well so everything is coated in the oil.
Use a pastry brush to brush the egg / mustard mixture over both sides of the chicken breasts.
Using two forks, dip the breasts in the pistachio mixture, pressing very firmly to coat well all over.
Place on your prepared tray, then bake for 22-30 minutes or until a digital thermometer reads 74C / 165F in middle of the thickest part.
Shown here served with Asparagus, Rocket and Parmesan Salad and Roasted Garlic Parmesan Potatoes.
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Tablespoons: I use a 20ml Australian standard tablespoon - equal to 4 teaspoons worldwide.
Chicken cutlets are chicken breasts that have been sliced in half through the thickness to make two small breasts. You can use 2 large chicken breasts in this recipe, then turn them into cutlets with this method.
All ovens vary - many run hot or cold. I recommend keeping a separate oven thermometer inside your oven when baking so you can check the temperature.
For more serving suggestions, see an extensive list of side options in the post above.