Sliced Lemon Pistachio Chicken Over Greens Recipes

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:

• In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
• Flatten each chicken breast half to 1/4-inch thickness.
• Sprinkle both sides of chicken with lemon pepper seasoning.
• Heat oil in a 12-inch skillet over medium-high heat.
• Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
• Serve chicken topped with pan juices, nuts and garnish with lemon slices.

Steps:

• Preparation Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into 1/2-inch strips; set aside. Place salad greens in a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat. Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

Steps:

• Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
• Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
• Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
• Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

Steps:

• Combine cornflakes, pistachios, rind, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.
• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Brush the chicken breasts with honey. Dredge the chicken in crumb mixture.
• Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and saute 5 minutes on each side or until done. Cut chicken into 1/2 inch strips; set aside.
• Place salad greens in a large bowl. Combine 1/4 teaspoons salt, 1/4 teaspoons pepper, juice and oil, drizzle over salad greens, tossing gently to coat.
• Divide the salad green and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.