I knew I had to share this recipe with you after taking my first bite -- that was back in February (**note: I have made this multiple times in the past few months). Now that I am finally getting around to sharing the recipe with you, I suggest adding it to your dinner rotation ASAP.
Chicken can get so boring but the flavors in this dish are excellent. Even better -- the prep time is minimal and the crisp outer coating keeps the chicken nice and juicy!
Pistachio & Almond Crusted Chicken
Yields: 4 servings
Source: adapted from Nadja Foods
1/2 cup chopped raw pistachios (about 2 ounces)
1/2 cup chopped raw slivered almonds (about 2 ounces) (can substitute almond meal)
1/2 cup Panko breadcrumbs (can substitute regular breadcrumbs or additional almond meal)
1/4 cup Dijon mustard
3 tablespoons chopped fresh basil
1 teaspoon dried rosemary
4 5-ounce skinless boneless chicken breast halves
Preheat oven to 400°F. Coarsely chop nuts or coarsely grind in food processor. Transfer to shallow baking dish and stir in breadcrumbs. Mix mustard, basil and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper. Transfer chicken to greased baking sheet.
Bake chicken in pre-heated oven until cooked through, about 25 minutes.