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.
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
- In a food processor, pulse the plums and pistachios until finely chopped.
- In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.
- 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.
- 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.
- 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