Pistachio Crusted Chicken

Pistachios not only add a delightful crunch to this chicken dish, but they rich in essential nutrients too This is a Sanjeev Kapoor exclusive recipe.

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Pistachio Crusted Chicken

Main Ingredients American Pistachios, American Pistachio powder
Cuisine Continental
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Pistachio Crusted Chicken

  • 1 cup American Pistachios blanched, peeled and dried
  • for garnish American Pistachio powder
  • 2 Boneless U.S. Chicken Breasts
  • to taste Salt
  • to taste Black peppercorns crushed
  • 2 teaspoons Onion powder
  • 1 1/2 teaspoons Garlic powder
  • 1 teaspoon Dried mixed herbs
  • 2 tablespoons Worcestershire sauce
  • 4 tabelspo for drizzling Olive oil
  • 2-3 White bread slices sides trimmed
  • 1/4 cup Fresh parsley sprigs
  • for applyi Mustard paste
  • for greasing Oil
  • to serve Saffron mayo
  • to garnish Micro greens
  • to serve Salad

Method

  1. Place the chicken breasts on a plate, sprinkle salt, crushed black peppercorns, onion powder, garlic powder, dried mixed herbs, Worcestershire sauce and olive oil and rub the mixture well on the chicken breasts. Set aside to marinate for 10-15 minutes.
  2. Preheat the oven to 180º C.
  3. Put the American Pistachios in a food processor jar. Tear bread slices and add along with parsley sprigs and process to a fine mixture. Transfer this into a shallow wide bowl and spread it evenly.
  4. Place the marinated chicken breasts on another plate and brush mustard sauce on all the sides. Coat them well with the pistachio mixture till well covered on all sides.
  5. Grease a baking tray with some oil. Place the chicken over it, place the tray in the preheated oven and bake for 15-20 minutes.
  6. Bring the tray out of the oven and gently place the chicken on the worktop. Slice them thickly.
  7. Spread some saffron mayo on a serving platter and place the chicken slices on it. Sprinkle American Pistachios powder over them, garnish with micro greens and serve hot with salad.