Pistachio-Crusted Chicken with Black Currant Dipping Sauce

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Have I been digging pistachios lately, or what? I’m in love with this pistachio chicken recipe. It’s easy, it’s delicious, and it makes me look so fancy at dinner parties.

Or at least it WILL make me look fancy at dinner parties. Haven’t been to one yet. I’m not even sure I’d be interested in attending one in the first place. But if I’m ever invited and decide to ‘show up’ the guests with this heavy hitting recipe, I’ll let you know.

I still can’t believe I haven’t made a pistachio ice cream yet. What is wrong with me?

In due time, people.

Have I mentioned my love/hate relationship with ground flax seed? It can be such a b*tch sometimes. I made delicious fried fish with it once- and I died and went to paleo-breading heaven. Then I used it in baked goods- not so much.

I swear it’s a hit or a miss. I’m thinking that anything with lots of wet ingredients causes flax seed to be… mushy and repulsive. Whereas if it is a light coating of it, and then fried/baked, then it works out. Maybe?

If you guys Google it, let me know. I’m too lazy to look up flax seed’s baggage at the moment.

PLEASE tell me you all watched the season premier of Game of Thrones.

My thoughts: a bit dry, scattered all over the place because of catching up with the characters and plot lines, and OMG when is Jon Snow and wild Ygritte gonna hook up? [Yeah I’m a sucker for awkward sexual tension, whatev.]

 

Pistachio-Crusted Chicken with Black Currant Dipping Sauce

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 6 servings

Pistachio-Crusted Chicken with Black Currant Dipping Sauce

Ingredients

    For the Chicken:
  • 2 lbs boneless skinless chicken breast, cut in 1 inch strips
  • 1 cup pistachios
  • ½ cup ground flax seed
  • 2 tbsp fresh parsley
  • 1 tsp garlic powder
  • Salt, to taste
  • 2 dashes cayenne pepper
  • 1 egg
  • For the Dipping sauce:
  • 3 tbsp black currant jam
  • 3 tbsp whole grain mustard
  • 1 tbsp raw honey

Instructions

  1. Preheat the oven to 500 degrees Fahrenheit. Grease 2 baking sheets with oil (coconut oil or ghee) and set aside.
  2. Blend the pistachios using a food processor until you have a crumb consistency.
  3. Add the flax seed, parsley, garlic powder, salt and cayenne pepper. Pulse until incorporated. Dump the breading onto a flat plate.
  4. In a small shallow bowl, beat the egg well.
  5. Dip strips of chicken first in the egg and then coat with the pistachio breading.
  6. Line the baking sheets with the breaded chicken.
  7. Place trays in the oven, bringing the temp back down to 375 degrees Fahrenheit. Bake for about 15-20 minutes until fully cooked. Arrange on a serving tray.
  8. In a small bowl, mix together the black currant mustard sauce ingredients. Serve on the side of the hot chicken tenders.
http://www.southbeachprimal.com/pistachio-chicken-with-black-currant-dipping-sauce/

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