Amanda Sullivan's Recipe

Pistachio Crusted Chicken

Category: Poultry

4 boneless skinless chicken breasts
1/2 t. salt
1/2 t. black pepper
1/4 t. cayenne pepper
1 egg
1 cup pistachios, coarsely ground
1 T. vegetable oil

Pound chicken 1/2 inch thick between sheets of foil or waxed paper using a meat mallet. (I put the chicken breasts in a plastic zip lock bag to do this). Mix the salt, black pepper and cayenne pepper in small bowl. Whisk egg in shallow dish until blended. Sprinkle chicken with salt mixture. Dip in egg and coat with pistachios. You may prepare in advance to this point and store, covered, in refrigerator until just before cooking. Heat oil in large skillet over medium to medium high heat. Add chicken to hot oil and cook for 4 minutes or until brown on both sides, turning once. Cook, covered, for 2 minutes more or until the juices runs clear.

Serves 4