Pistachio Crusted Chicken
The Mexican-inspired seasoning sets this Pistachio Crusted Chicken recipe apart from the others. A sprinkle of cumin, paprika, cayenne and cinnamon gives this baked chicken a unique flavor that is still versatile enough to pair with just about anything.
Ingredients
- Olive oil nonstick cooking spray
- ½ cup shelled pistachios
- ¾ cup all-purpose flour
- 2 eggs
- ¾ cup panko breadcrumbs
- 2 large boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 425 degrees F. Spray rimmed baking pan with cooking spray.
- In bowl of food processor fitted with knife blade attachment, pulse pistachios until finely chopped.
- Place flour in shallow dish. In second shallow dish, lightly whisk eggs. In third shallow dish, stir together breadcrumbs and chopped pistachios.
- In small bowl, stir together cumin, salt, paprika, cayenne and cinnamon.
- Cut chicken breasts in half lengthwise. Depending on the brand of chicken, the tenderloin portion may be attached to the breasts, and it may split away while you're cutting the chicken (so you may end up with 3 pieces per breast) - this is fine. Working with a few pieces at a time, place chicken in large zip-top bag and pound to 1/4- to 1/2-inch thickness. Place chicken in even layer on two large plates and sprinkle both sides of chicken pieces with cumin mixture.
- Working with one piece at a time, dredge chicken in flour, then egg, then breadcrumb mixture, allowing excess flour and egg to fall away before moving to next step. Place chicken on prepared baking pan. Lightly spray chicken with cooking spray.
- Transfer to oven and bake 12 to 15 minutes or until lightly browned and internal temperature reaches 165 degrees F, turning once.
Notes
- If you want to save time and not pound out chicken breasts, you can start with a package of thin sliced chicken breast cutlets instead.
- If you don’t have a food processor, you can simply chop the pistachiosvery finely.
- Invest in an instant read thermometer. The internal temperature of the chicken needs to reach 165 degrees F for food safety. An instant read thermometer is the easiest way to check this.
Calories: 315kcal, Carbohydrates: 31g, Protein: 22g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 118mg, Sodium: 762mg, Potassium: 462mg, Fiber: 3g, Sugar: 2g, Vitamin A: 381IU, Vitamin C: 2mg, Calcium: 62mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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