A very light coating of olive oil is just enough to adhere the pistachiocrust mixture to the chicken without using egg. This contemporary Mexican recipe is also a nice preparation for fish filets. Baking eliminates a lot of fat and calories.
Place it on a torta roll spread with refried beans and top with avocado, tomato and pickled jalapeños for a man-size sandwich. Or serve it as a main course, with a citrusy salsa, such as Mexican ancho chile salsa with orange juice.
- 4 chicken breast halves, flattened to an even thickness
- ¾ cup pistachio kernels, finely chopped
- ¾ cups seasoned bread crumbs (panko works well here)
- 4 boneless, skinless chicken breasts, ½ inch thick
- 1 tablespoon olive oil
Preheat the oven to 450°F.
Combine the pistachio kernels with the breadcrumbs in a shallow dish.
Coat the chicken breasts with the olive oil, spreading it thinly on each piece of chicken.
Press both sides of each piece of chicken firmly onto the crumb mixture, so that the chicken is well coated. Discard any remaining crumb mixture.
Place the chicken pieces on a baking sheet lined with parchment or oiled.
Bake until the chicken is cooked through and juices run clear, about 30 minutes. Makes 4 servings.
Using pistachios in Mexican cooking