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.

Pollo Con Crosta Di Pistacchi (pistachio Crusted Chicken)

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

  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, pulse the pistachios until finely chopped. Transfer to a shallow dish and mix in the breadcrumbs and Parmesan cheese.
  3. In a separate bowl, beat the eggs with a pinch of salt and pepper.
  4. Dip each chicken breast in the beaten eggs, then coat with the pistachio mixture, pressing gently to adhere.
  5. 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.
  6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
  7. 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