"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

PISTACHIO CRUSTED CHICKEN WITH HERBS AND MUSTARD SAUCE Recipe

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This recipe for PISTACHIO CRUSTED CHICKEN WITH HERBS AND MUSTARD SAUCE, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c shelled raw pistachios
1/2 c Panko or Japanese breadcrumbs
1/4 c Dijon mustard
1 T chopped fresh dill
1 t chopped fresh rosemary
2T chopped fresh basil
4 boneless skinless chicken breast halves
2T vegetable oil

Directions:
Directions:
Preheat oven to 400F. Finely grind nuts in processor. Add breadcrumbs and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary
in medium bowl. Spread mustard mixture over both sides of each breast. Dip breasts into nut mixture, coating completely. Sprinkle with salt and pepper. Heat 2T oil in heavy skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove left over nuts from skillet. Repeat with remaining breasts, adding more oil if necessary. Bake chicken until cooked through about 8-9 minutes. Spoon mustard-cream sauce over chicken and serve immediately. Serves 4

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can also add artichoke hearts to this recipe.

 

 

 

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