Wednesday, January 13, 2016

Pistachio Crusted Lemon Chicken

Some of my favorite recipes come from me just having to figure out what I can make with what I have left in the house. One day, I was struggling to come up with an idea to put dinner on the table, so I took a look around at what I had just around and came up with this. It turned out really well so I decided to share it.


2 Chicken breasts
¼ C of lemon extra virgin olive oil (EVOO)
½ C of unsalted pistachio kernels
1 t of salt


Preheat your oven to 350. Use paper towels to pat the chicken breasts dry and then coat with the lemon EVOO. Grind or crush the pistachios with the salt until coarsely ground and then dredge the oiled chicken in the pistachio crumbs.

Bake at 350 for 20-25 minutes then let the chicken rest, covered, for 5 minutes and serve. I served mine with a side salad tossed with equal portions of the same lemon EVOO and balsamic vinegar.

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