Pistachio Crusted Chicken Breasts With Sun Dried Cherry And Orange Sauce Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
• Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
• Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
• Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
• While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
• Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
• Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
• Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
• While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

Steps:

• Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.

Steps:

• Cut any bits of fat or skin off chicken breasts.
• Lay breasts flat on cutting board and make a small pocket on the side.
• Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
• Place chopped pistachios on a plate and press each breast into the pistachios to coat completely.
• Lay the chicken on a baking sheet and bake at 350° for 30 minutes or until interior temperature reads 160°F
• Serve with white wine sauce.
• White Wine Sauce:.
• In a heavy saucepan, melt butter and saute onion until translucent.
• Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally.
• Add chicken broth and boil again until half the stock has evaporated, stirring occasionally.
• Add heavy cream and boil until half the liquid has evaporated, stirring occasionally. Remove from heat.
• Add salt and pepper.
• Serve with chicken.

Steps:

• In small bowl combine cherries, apricots, port and water.
• Cover and set aside 6 hours or overnight.
• Drain liquid into small saucepan.
• Salt and pepper both sides of chicken breasts.
• Spoon about 2 tablespoons fruit onto center of each chicken piece.
• Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks.
• Into three shallow bowls place flour, egg and almonds mixed with bread crumbs.
• Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture.
• Place on plate in single layer; cover and refrigerate 30 minutes.
• Heat oven to 375 degrees.
• In 12-inch skillet heat butter and oil over medium heat.
• Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side.
• Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear.
• Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.
• At the same time, in another saucepan, reduce the cream by half.
• Strain the port mixture into the reduced cream.
• Season with salt and pepper.
• Ladle hot sauce onto eight serving plates, dividing equally.
• Remove skewers and place chicken on sauce.
• Garnish with mint sprigs, if desired.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
• Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
• Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
• Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
• While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

Steps:

• 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
• 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
• 3. Preheat the oven to 350 degrees.
• 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
• 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
• 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
• 7. Bake for 25-30 minutes.
• 8. Serve with Mustard Cream Sauce if desired.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
• Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
• Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
• Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
• While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

Steps:

• For the Chicken: Adjust oven rack to middle position and heat 200º.
• Pound each breast between 2 sheets of plastic wrap to a uniform 1/2 inch thickness. Pat the chicken dry with paper towels and season with salt & pepper.
• Process the pistachios in a food processor to fine crumbs, about 25 seconds (do not over process). Toss the nuts with the panko, curry powder and cornstarch in a shallow dish. Combine the flour, 1/2 tsp salt and 1/4 tsp pepper in a second shallow dish and whisk the eggs, mustard and garlic in a third shallow dish. Working with 1 chicken breast at a time, dredge in the flour mixture, shaking off the excess, then coat with the egg mixture, allowing the excess to drip off. Finally, coat with the nut mixture, pressing gently so that the crumbs adhere.
• Place the nut crusted chicken in a single layer on a wire rack set over a rimmed baking sheet and let sit 5 minutes.
• Meanwhile, heat 6 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add 2 of the chicken breasts and cook until browned on both sides, 4-6 minutes total. Drain the chicken briefly on a paper towel-lined plate then transfer to a wire rack set over a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 6 tablespoons oil and chicken.
• For the Chutney: Discard the oil and wipe out the skillet with paper towels. Add the peach preserves, raisins, water, ginger and cayenne to the skillet and simmer over medium-high heat until thick and glossy, 3-5 minutes. Off the heat, stir in the cilantro and vinegar and season to taste with salt & pepper. Serve, passing the chutney separately.

Steps:

• Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Steps:

• Combine lemon rind and juice, basil, mint, nuts, garlic, 1/2 cup cheese and oil in a blender or food processor. Pulse until a paste is formed, stir frequently.
• Preheat oven to 350 degrees. Line a baking sheet with foil and place chicken on sheet. Carefully lift the skin of a chicken breast and insert a lemon slice. Add 1 generous tablespoon herb paste on top of lemon slice.
• Gently push on top of skin to distribute paste over breast. Sprinkle stuffed breasts with parmesan cheese. Bake chicken for 30 minutes, or until juices run clear. It may take longer to cook depending on the size of the breasts.