It is both sweet as well as very tasty thanks to the honey and the mustard. But a second layer of flavour, as well as crunchiness, comes through with the use of the pistachios.
Chicken Fillets crusted with Pistachios
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Chicken Fillets crusted with Pistachios
Servings: 4 People
Ingredients
- 4 Chicken Fillets . small and skinless
- ⅓ cup Pistachios . unsalted, without their shells
- ⅓ cup Panko Breadcrumbs . if not available then ⅓dry Breadcrumbs
- 4 tbsp Yellow Mustard
- 4 tbsp Honey
- 1 tbsp EVOO . extra virgin olive oil or cooking spray
- 1 tsp Sea Salt
- ⅓ tsp freshly ground Black Pepper
Instructions
- Turn the oven on at 190°C, air ventilations, rack in the middle.
- Use a food processor and gently pulse to chop the pistachios into small crumbs.
- Use a glass shallow bowl to add the mustard with the honey, mix well and keep aside.
- Use the same type of shallow bowl and toss the breadcrumbs with the pistachios. Keep aside.
- 60’ prior to cooking, remove the chicken fillets from the refrigerator. Just before cooking them pat them dry and season them with the salt & pepper. Place them in the bowl with the mustard mixture and brush it all over them. Then coat them with the breadcrumb mixture to get fully coated. Pat in any excess breadcrumbs in for maximum crispiness and place in an oven proof baking dish with a wired rack. Repeat for the rest of the fillets.
- Bake uncovered for about 30’ or until an internally placed into the fillet’s thermometer probe reads 78°C, no longer pink and juices run clear and with the breadcrumb mixture getting a nice light brown colour.
- Serve with bulgur and some roasted veggies such as broccoli.
