I came across this recipe a while ago, and bookmarked it to try another time. I was at the store over the weekend, and saw a bag of pistachios, which immediately brought my memory back to this dish. However, I highly recommend you buy pistachios already shelled as it took me a bit of time to crack open each pistachio to get a cup worth’s of nuts. And that way… you won’t get disappointed when you come across those shells that are not cracked at all and can’t be opened. Another recommendation I have is to butterfly/split/cut the chicken breasts in half, or you could use chicken tenders. I find the chicken is more tender when they’re a little thinner, and quite frankly, I just prefer them that way. In a nutshell (no pun intended), I found the combination of the herb mustard mixture combined with the pistachio-panko crust was simply divine! Oh, and when paired with the mustard cream sauce… WOW!!!
- 1 cup shelled raw pistachios (about 4 ounces)
- 1/2 cup Panko (Japanese breadcrumbs)
- 4 tbsp. Dijon mustard
- 2 tbsp. light mayonnaise
- 1 tbsp. honey
- 2 tbsp. chopped fresh basil (or 2 tsp. dried)
- 1 tbsp. chopped fresh dill (or 1 tsp. dried)
- 1 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
- 4 skinless boneless chicken breast halves, butterflied
- Mustard cream sauce
- Preheat oven to 350°F.
- Finely grind nuts in processor. Add Panko and blend, using on/off turns.
- Transfer to shallow baking dish or bowl.
- Mix mustard, mayo, honey, basil, dill 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 baking sheet.
- Bake chicken until cooked through, about 25 minutes.
- Spoon Mustard-Cream Sauce over chicken and serve immediately.