Pistachio-Crusted Chicken Breast
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1banana
- ½mango
- 1egg
- 4tablespoons garam masala (recipe above)
- 1¼pounds salted pistachio nuts (2½ cups, shelled)
- Kosher salt to taste
- 4boneless, skinless chicken breasts, split in half, about 3 pounds
- 1½cups clarified butter
Nutritional analysis per serving (8 servings)
979 calories; 76 grams fat; 29 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 28 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 54 grams protein; 752 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the banana, mango and egg in a blender and puree, slowly adding the garam masala. Remove from the blender and place the fruit-spice mixture on a plate. Place the nuts on another plate.
- Step 2
Salt the chicken to taste. Dip each piece in the fruit-spice mixture, then press into the nuts. Saute in the butter until golden, about 12 minutes, turning once. Drain on paper towels and serve.
Private Notes
Comments
Made half this recipe, but instead of
3/4 cup of clarified butter (ghee), I used 1/4 cup, which was plenty, still drained on paper towels. The chicken was tender and the flavor was fantastic! Served it with broccoli and tiny potatoes, also mango lassi. I think it would be better to chop the pistachios; they don't stay on the chicken when they're whole. I'll definitely make this again. Delicious!
Pound the chicken breasts and cut them into even thickness. Chop the nuts before coating the chicken. For dairy-free or lactose free cooking, I used smart balance instead of clarified butter. I cooked the chicken in the pan 3/4 of the time suggested on medium heat and finished in the oven at 350 for 10 minutes when guests arrived. It came out very moist.
Pound the chicken breasts and cut them into even thickness. Chop the nuts before coating the chicken. For dairy-free or lactose free cooking, I used smart balance instead of clarified butter. I cooked the chicken in the pan 3/4 of the time suggested on medium heat and finished in the oven at 350 for 10 minutes when guests arrived. It came out very moist.
Made half this recipe, but instead of
3/4 cup of clarified butter (ghee), I used 1/4 cup, which was plenty, still drained on paper towels. The chicken was tender and the flavor was fantastic! Served it with broccoli and tiny potatoes, also mango lassi. I think it would be better to chop the pistachios; they don't stay on the chicken when they're whole. I'll definitely make this again. Delicious!
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