Ingredients
- 1 lb Chicken breast boneless skinless butterflied
- 1/2 cup Panko breadcrumbs
- 1 cup Pistachio nuts chopped fine
- 1/2 cup All-purpose flour
- 2 Eggs beaten
- 1/2 cup Canola oil or more if needed
- 4 tsp Honey
- Sriracha sauce optional
- 4 Dinner rolls or bread of your choice
- 1 tbsp Fresh parsley garnish
Instructions
- To butterfly the chicken: Place the chicken breast down on a cutting board. Position the knife parallel to the cutting board and slice the chicken through the middle of the breast to so that it opens like a book. Place the butterflied chicken flat on the cutting board and lay a piece of plastic wrap over it. Using a mallet, gently pound the chicken so it is an even thickness throughout. Season the chicken well on both sides with salt and pepper.
- Mix the breadcrumbs and chopped pistachios in a bowl.
- Coat the chicken with the flour, then dip into the egg, and finally coat very well with the breadcrumb pistachio mixture. Make sure to press and pack the breadcrumb pistachio mixture on tightly. Then set aside.
- Heat the oil In a non-stick pan over medium heat. Fry the chicken on both sides until golden brown to an internal temperature of 160°F using a thermometer. Once cooked, set aside on a paper towel-lined plate to drain any excess oil.
- Drizzle the chicken with honey and sriracha sauce (if using). Serve with bread and garnish with parsley.
Video
Nutrition
Calories: 443kcal | Carbohydrates: 30g | Protein: 36g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 331mg | Potassium: 805mg | Fiber: 4g | Sugar: 9g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 3mg
Pistachio Chicken
Ingredients
- 1 lb Chicken breast boneless skinless butterflied
- 1/2 cup Panko breadcrumbs
- 1 cup Pistachio nuts chopped fine
- 1/2 cup All-purpose flour
- 2 Eggs beaten
- 1/2 cup Canola oil or more if needed
- 4 tsp Honey
- Sriracha sauce optional
- 4 Dinner rolls or bread of your choice
- 1 tbsp Fresh parsley garnish
Instructions
- To butterfly the chicken: Place the chicken breast down on a cutting board. Position the knife parallel to the cutting board and slice the chicken through the middle of the breast to so that it opens like a book. Place the butterflied chicken flat on the cutting board and lay a piece of plastic wrap over it. Using a mallet, gently pound the chicken so it is an even thickness throughout. Season the chicken well on both sides with salt and pepper.
- Mix the breadcrumbs and chopped pistachios in a bowl.
- Coat the chicken with the flour, then dip into the egg, and finally coat very well with the breadcrumb pistachio mixture. Make sure to press and pack the breadcrumb pistachio mixture on tightly. Then set aside.
- Heat the oil In a non-stick pan over medium heat. Fry the chicken on both sides until golden brown to an internal temperature of 160°F using a thermometer. Once cooked, set aside on a paper towel-lined plate to drain any excess oil.
- Drizzle the chicken with honey and sriracha sauce (if using). Serve with bread and garnish with parsley.
Video
Nutrition
Calories: 443kcalCarbohydrates: 30gProtein: 36gFat: 21gSaturated Fat: 3gCholesterol: 154mgSodium: 331mgPotassium: 805mgFiber: 4gSugar: 9gVitamin A: 280IUVitamin C: 3mgCalcium: 102mgIron: 3mg
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