Imagine a dish that transforms ordinary chicken into a culinary masterpiece, where crispy, nutty pistachios meet the tangy sweetness of raspberry mustard sauce. This Pistachio Crusted Chicken is not just a meal; it's a gourmet experience that will elevate your home cooking from mundane to magnificent. With a golden, crunchy exterior and a perfectly juicy interior, this recipe promises to impress even the most discerning food lovers and turn an everyday dinner into a memorable dining event.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pistachios, crushed
- 1/2 cup breadcrumbs
- 1/4 cup Dijon mustard
- 1/2 cup raspberry preserves
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- In a food processor, pulse pistachios until finely chopped but not completely powdered. Transfer to a shallow mixing bowl and combine with breadcrumbs, adding a pinch of salt and pepper.
- Pat chicken breasts dry with paper towels to ensure even coating. Season both sides of chicken with salt and pepper.
- Brush each chicken breast generously with Dijon mustard, creating a thin but complete coating that will help the pistachio mixture adhere.
- Carefully press the pistachio-breadcrumb mixture onto each mustard-coated chicken breast, ensuring an even and complete crust covers the entire surface.
- Place crusted chicken breasts on the prepared baking sheet, leaving space between each piece for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown and crispy.
- While chicken is baking, prepare the raspberry mustard sauce by whisking together raspberry preserves and additional Dijon mustard in a small saucepan. Warm gently over low heat, stirring occasionally.
- Remove chicken from oven and let rest for 3-5 minutes to allow juices to redistribute.
- Plate the chicken and drizzle with warm raspberry mustard sauce. Serve immediately with your choice of side dishes.
Tips
- Ensure your chicken breasts are completely dry before coating to help the pistachio mixture adhere perfectly.
- Use a food processor to crush pistachios for a consistent, fine texture that creates an even, crispy crust.
- Don't skip brushing the chicken with Dijon mustard - it acts as a crucial "glue" for the pistachio coating.
- Use a meat thermometer to check the internal temperature and avoid overcooking.
- Let the chicken rest after baking to retain its juiciness and allow the juices to redistribute.
- For extra flavor, consider adding herbs like thyme or rosemary to the pistachio breadcrumb mixture.
- Choose high-quality, fresh pistachios for the best flavor and crunch.
- If you prefer a spicier sauce, add a pinch of red pepper flakes to the raspberry mustard sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 110mg
