Pistachio Crusted Chicken With Carrot Raita Recipes

Steps:

• Heat oven to 350°. In a food processor, puree yogurt, cilantro, garlic, lemon juice, cumin and salt until smooth. Transfer 1/3 cup yogurt mixture to a large resealable plastic bag; add chicken and shake until coated. Add carrots to processor and puree with remaining yogurt sauce; refrigerate carrot raita. Spread pistachios on a wide plate. Remove chicken from yogurt mixture and dredge in pistachio crumbs, pressing them to adhere until fully coated. Shake off any excess.
• In a large ovenproof skillet, heat oil over medium-high heat. Cook chicken until golden brown, about 1 minute per side. Transfer pan to oven and bake until cooked through, 5 minutes. Serve cutlets with carrot raita, and garnish with cilantro and lemon wedges.

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs 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 bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

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:

• 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:

• Preheat Oven and Cook Quinoa: Preheat oven to 400 degrees, place veggie stock, quinoa, 1 cup water and a pinch of salt in a small pot. Bring to a boil, cover and reduce to a simmer until tender, 15-20 minutes.
• Prep and Cook Chicken: Wash and dry all produce. Shell and roughly chop pustachios. Pat chicken dry with paper towel, and place on a lightly oiled baking sheet. Season with salt and pepper. Evenly spread a thin layer of mustard on top of chicken. Press pistachios into mustard. Bake until no longer pink in center, about 20 minutes.
• Make Salad: While chicken cooks dice cucumber and tomato. Chop mint leaves, saving 1 tbsp for garnish. Halve, peel, and finely dice2 tbsp shallot. Zest and halve lime. Dice jalapeno, removing ribs, and seeds for less heat. Combine everything in a medium bowl. Toss with a squeeze of lime and drizzle with olive oil. Season with salt and pepper.
• Slice Chicken: When chicken is cooked enough, remove from oven and rest 3 minutes before thinly slicing.
• Season Quinoa: When quinoa is ready, fluff with a fork and season with salt and pepper. Stir in a drizzle of sherry vinegar and drizzle of olive oil.
• Plate: Serve chicken on a bed of quinoa. Spoon cucumber jalapeno salad on top and garnish with reserved mint.

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.