Chicken Strips with Pistachio Coating

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    Chicken Strips with Pistachio Coating

    Recipe Picture:Chicken Strips with Pistachio Coating
    1

    Chicken Strips with Pistachio Coating

    (332)
    30min


    313 people made this

    This recipe is so easy, looks great, anyone can make it, and everyone will enjoy it!

    Ingredients
    Serves: 4 

    • 1 cup (115g) chopped pistachios
    • 1/2 cup (60g) breadcrumbs
    • 2 tablespoons (60g) Dijon mustard
    • 2 tablespoons (40ml) olive oil
    • 2 tablespoons (60g) honey
    • 1 pinch salt and pepper to taste
    • 2 large skinless, boneless chicken breast halves, cut into 2cm strips

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 260 degrees C. Lightly coat a baking tray with olive oil spray.
    2. Mix together pistachios and breadcrumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with breadcrumbs. Place onto prepared baking tray.
    3. Place into preheated oven and turn the oven down to 190 degrees C. Cook until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
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    Reviews and Ratings
    Global Ratings:
    (332)

    Reviews in English (237)

    by
    145

    HELPFUL TIPS NOT MENTIONED: I've made this a part of our regular cycle for over a year now & feel lucky to have found it. Please do not substitute all cashews for this dish. I love cashews to death, but it doesn't nearly taste as good. In fact, I rated a cashew chicken recipe here worse b/c it doesn't compare. I use a full Planters Pistachio Lovers (6oz) can found next to the other peanuts at any grocery store and just remove the almonds (which makes a good snack while you make this quick dish..lol). I was skeptical about turning my oven to 500 & then moving the temp down, but it's amazing! Outside of that, I use italian breadcrumbs for all my recipes. Also, if you use the raspberry sauce from the "Pork Chops with Raspberry Sauce" recipe, be sure to add an additional T of raspberry to thicken it (on stove and simmer until half evaporated: 1/4C seedless raspberry jam, 2T orange juice, 2T white wine vinegar. Then take off stove & add a dab of butter to make silky).  -  29 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    56

    Love this! We all did. I had to tweak it as we are on South Beach. I used whole wheat bread crumbs (one slice of WW bread in the chopper worked perfectly) and I used sugar free maple syrup instead of honey. The maple smell filled the air as it was cooking and was heavenly. The chicken came out moist and the coating was crunchy and a perfect blend of sweet and spicy (not hot, just flavorful). Thank you for this quick easy wonderful recipe.  -  26 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    42

    My family loved this recipe! Even my picky teenage daughter which hardly ever comes back for seconds..came back for seconds for this chicken. The chicken was so moist...I mean really, really moist. I used skinless chicken thighs instead of breast. I did change a few things. After reading many of the reviews, I made my revisions. I added 1/2 tspn of garlic powder and basil. I also added 1 tspn of onion powder and added it to the Italian bread crumbs since that was all I had on hand. I think it was a better choice for added flavor and spice. A hand full of reviewers said they didn't want to shell pistachios so they used other nuts..but shelled pistachios are readily available in cans along side all the other nuts made by planters and other brands in your local grocery. I put the nuts in my kitchen aid electric chopper...it was a snap. The raspberry sauce was really good and I too used the raspberry sauce thats featured on this web site "pork chops w/raspberry sauce." I followed directions for that except I added alittle corn starch to thicken it to my liking.  -  03 Jan 2008  (Review from Allrecipes USA and Canada)

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