Crispy Pistachio Chicken with Zucchini Ribbon Salad
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Crispy Pistachio Chicken with Zucchini Ribbon Salad
Description
Crispy Pistachio Chicken with Zucchini Ribbon Salad features thinly pounded boneless chicken breasts coated in a mix of chopped pistachios, seasoned breadcrumbs, Parmesan cheese, and garlic powder. The chicken is dipped in beaten eggs before coating, then baked on a wire rack to ensure air circulation and lock in the crispness of the crust. The pistachio crust offers a crunchy texture and nutty flavor that complements the tender chicken inside.
The accompanying zucchini ribbon salad uses thin slices of zucchini tossed with lemon juice, minced garlic, Parmesan cheese, and extra virgin olive oil. This salad adds a fresh, citrusy bite that balances the rich and savory chicken, making it a well-rounded meal. The Parmesan used both in the chicken coating and salad ties the components together.
To maintain the crisp texture, it's important to spray the coated chicken lightly with a high-heat oil before baking. Allowing the chicken to rest after baking helps retain juiciness. The salad is best served fresh alongside the chicken. This dish makes an appealing option for a satisfying, textured dinner that incorporates nuts and fresh vegetables.
Ingredients
pistachio chicken
- 1 pound boneless, skinless chicken breasts
- 1 cup pistachio chopped
- ¾ cup seasoned breadcrumbs
- ⅔ cup Parmesan Cheese freshly grated
- 1 teaspoon garlic powder
- salt kosher salt
- black pepper kosher salt
- 2 egg lightly beaten, large
zucchini ribbon salad
- 2 zucchini medium
- 1 lemon freshly squeezed
- 1 garlic minced, clove
- 2 tablespoons Parmesan Cheese finely grated
- ¼ cup extra virgin olive oil
- Parmesan Cheese for topping, shaved
Instructions
- Preheat the oven to 425 degrees Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.
- Pound the chicken with a meat tenderizer until it is about ¼ to ½ inch in thickness. Season the chicken well on both sides with salt and pepper.
- In a small bowl, lightly beat the eggs. In a large bowl, combine the pistachios, breadcrumbs, garlic powder and parmesan cheese. Dip each piece of chicken in the beaten egg and then dredge it through the bread crumbs, pressing lightly to adhere.
- Place the chicken pieces on the wire rack. Spray each with a mist of olive oil/grapeseed oil/coconut oil (a high-heat oil is best!). Bake the chicken for 10 to 12 minutes, remove it from the oven, gently flip each piece and mist with spray, then bake for 10 to 12 minutes more.
- Let the chicken rest for 5 to 10 minutes before slicing.
- Note: The key to crunchy chicken fingers and keeping the breading on the chicken is the wire rack AND the misting spray!
- While the chicken bakes, make the zucchini ribbon salad! Use a vegetable peeler to slice ribbons from a zucchini lengthwise. Place them in a bowl.
- Whisk together the lemon juice, garlic, parmesan and olive oil with a big pinch of salt and pepper. Drizzle it over the zucchini ribbons and toss. Top with shaved parmesan. Serve with the crispy pistachio chicken!
User Reviews
Overall Rating
5
You'll Also Love
