"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Raspberry-Pistachio Crusted Chicken with Steamed Kale and Wild Rice from ULTRAMETABOLISM Recipe

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This recipe for Raspberry-Pistachio Crusted Chicken with Steamed Kale and Wild Rice from ULTRAMETABOLISM, by , is from 'We Love You Alison' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Jeffery and Bill Gagnon
Added: Saturday, September 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. wild rice
1 1/2 c. filtered water
1 c. fresh or (unsweetened) frozen raspberries
1 T Dijon mustard
2 T freshly squeezed lemon juice

4 skinless, boneless chicken breast halves (about 1 lb.)
1/2 c. whole-grain bread crumbs
2 T coarsely ground pistachio nuts
2 T minced fresh parsley
dash freshly ground white pepper (optional)
pinch sea salt
1 head kale (about 1 lb.) trimmed and washed
2 tsp. olive oil

Directions:
Directions:
Put the wild rice, water and pinch of salt in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered for 55 minutes.

While the rice is cooking, combine the raspberries, mustard, and lemon juice in a small food processor or blender. Process until smooth. Transfer to a shallow pan, cover and set aside.

Place the chicken breasts between two sheets of wax paper and pound with a meat mallet to 1/2" thick. In another shallow pan, combine the bread crumbs, pistachios, parsley, pepper and pinch of salt. Dip each chicken breast in the sauce to coat both sides. Roll the chicken in the breadcrumb mixture to cover completely.

Steam the kale in a large covered sauce pan until tender. Set aside to keep warm.

Heat the olive oil in a large skillet and saute the chicken breasts over medium heat until the chicken is cooked through and the crust is slightly browned, 5 minutes on each side. Serve with the steamed kale and wild rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
We usually make the raspberry sauce in advanced and in double or triple the amount of these ingredients. Then we divide and freeze in ziplock bags. That way it is prepared in advanced and cuts down on actual cook/prep time when we are cooking the meal. We do the same for the pistachio/bread crumb mixture.

 

 

 

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