Baden Plum and Pistachio Crusted Chicken (Badischer Zwetschgen-Pistazien-Paniertes Hühnchen)

This Badischer Zwetschgen-Pistazien-Paniertes Hühnchen, or Baden Plum and Pistachio Crusted Chicken, is a delightful dish from the Baden region of Germany. The combination of juicy plums and crunchy pistachios creates a unique and flavorful crust for the chicken, making it a perfect choice for a special dinner.

Baden Plum and Pistachio Crusted Chicken (Badischer Zwetschgen-Pistazien-Paniertes Hühnchen)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 plums, pitted and chopped
  • 1 cup shelled pistachios
  • 1/2 cup breadcrumbs
  • 1/4 cup flour
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. In a food processor, pulse the plums and pistachios until finely chopped.
  2. In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
  3. Season the chicken breasts with salt and pepper, then coat each breast in flour, dip in the beaten eggs, and coat with the plum and pistachio mixture.
  4. Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-6 minutes on each side, or until golden brown and cooked through.
  5. Serve the Badischer Zwetschgen-Pistazien-Paniertes Hühnchen hot, accompanied by a fresh salad or roasted vegetables.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Large skillet Food processor Shallow dishes

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serving suggestions: Pair with a glass of Riesling or Pinot Noir.

Tips & tricks

Tips: Make sure the chicken is cooked through by using a meat thermometer, which should read 165°F (75°C) when inserted into the thickest part of the chicken breast.

Cost

$20