Pistachio Chicken with Raspberry Sauce

    Pistachio Chicken with Raspberry Sauce

    14saves
    40min


    4 people made this

    Put a new spin on an old favourite. Serve on a bed of cous cous with raspberry sauce drizzled over the top. This seasoning can be tweaked depending on what you have to hand. Previously, I have used onion and garlic in with it, along with basil.

    KateElinore New South Wales, Australia

    Ingredients
    Serves: 4 

    • Pistachio Chicken
    • 2 LRG skinless, boneless chicken breast halves
    • 140 g pistachios, chopped
    • 55 g bread crumbs
    • 30 ml wholegrain mustard
    • 30 ml late harvest olive oil
    • 30 ml honey
    • salt and pepper to taste
    • Raspberry Sauce
    • 85 g raspberry jam
    • 30 ml orange juice
    • 30 ml balsamic vinegar

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 260C.
    2. Mix together pistachios and bread crumbs in a shallow bowl.
    3. In a separate bowl, stir together mustard, olive oil, honey, salt and pepper (and any other herbs you are using) until smooth.
    4. Dip chicken into mustard mixture to coat, then coat with bread crumbs.
    5. Place into preheated oven and turn the oven down to 190C.
    6. Bake for 20 minutes (until the chicken is no longer pink and the pistachio coating is golden brown).
    7. In a pan, combine raspberry jam, orange juice, and vinegar.
    8. Bring to a boil and cook for 2 to 3 minutes, until sauce is reduced to desired consistency.
    9. The sauce will thicken as it cools.

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    Reviews (3)

    ttocs210
    0

    Something else. Added some crushed garlic to the mustard mix, just half a teaspoon. - 13 Jun 2009

    ttocs210
    0

    This was an awesome dish. Very easy to prepare and cook, and very very tasty. The flavours were a compliment to one another, and the raspberry sauce can be used in many other recipes. For some reason i cant give it a star rating, but def 5 star!! - 13 Jun 2009

    leon
    by
    0

    Now THIS is good. Im not usually one for sweet with meat but the vinegar toned the raspberry down so it was a flavour - not a sweetener if you know what I mean. I added chopped oregano to the breadcrumb/pistachio mix. - 13 Nov 2008

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