Pollo Con Crosta Di Pistacchi (pistachio Crusted Chicken)
Pollo con Crosta di Pistacchi, or Pistachio Crusted Chicken, is a delightful Sicilian dish that combines the richness of pistachios with the tenderness of chicken. This recipe is a perfect blend of flavors and textures, making it a favorite among Sicilian cuisine enthusiasts.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup shelled pistachios
- 1/2 cup breadcrumbs
- 2 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, pulse the pistachios until finely chopped. Transfer to a shallow dish and mix in the breadcrumbs and Parmesan cheese.
- In a separate bowl, beat the eggs with a pinch of salt and pepper.
- Dip each chicken breast in the beaten eggs, then coat with the pistachio mixture, pressing gently to adhere.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Remove from the oven and let the chicken rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Skillet Food processor Shallow dish Bowl
Tools
Oven
Serving suggestions
Serve the Pollo con Crosta di Pistacchi with a side of roasted vegetables or a fresh green salad.
Tips & tricks
For extra crunch, you can lightly toast the pistachios before pulsing them in the food processor.
Cost
$20