Pistachio Chicken
1/2 cup shelled pistachio nuts, finely ground
1/2 teaspoon salt & 1/2 teaspoon pepper
4 boneless, skinless chicken breast halves
1 Tablespoon olive oil
Prehead oven to 375. Mix the nuts in a pie plate with 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the chicken into the nuts. Heat 1 tablespoon oil in a skillet and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for 15 minutes or until thermometer inserted in the thickest portion registers 160 and the juices run clear.
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