Pistachio Honey Chicken

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 430kcal

Ingredients

  • 16 oz Chicken breast boneless skinless butterflied into even breast pieces
  • 1/2 cup Panko breadcrumbs
  • 1 cup Pistachio nuts chopped
  • 1/2 cup All-purpose flour
  • 2 Eggs scrambled
  • 6 tbsp Extra-virgin olive oil
  • 2 tbsp Sriracha sauce
  • 2 tbsp Lime juice
  • 4 tbsp Honey
US Customary - Metric

Instructions

  • To butterfly the chicken: Slice the chicken breast down the middle horizontally lengthways to make 2 thin breast pieces. Place the chicken flat on the cutting board and lay a piece of plastic wrap over them. 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.
  • Preheat oven to 375 degrees. Place a piece of aluminum foil on a baking sheet.
  • Mix the breadcrumbs and chopped pistachios in a bowl.
  • Coat the chicken in the flour, then dip into the egg, and finally coat very well with the breadcrumb pistachio nut mixture. Make sure to press and pack the breadcrumb pistachio mixture on tightly.
  • Heat the oil In a nonstick pan on medium heat. Fry the chicken on both sides until golden brown. Once golden brown on both sides check the internal temperature using a thermometer, if it has not reached 160 degrees, place the chicken on the baking sheet and cook in the oven to an internal temperature of 160 degrees using a thermometer. Check the temperature every 3 - 4 minutes to avoid overcooking the chicken.
  • In a bowl whisk together the sriracha, lime juice, and honey. Drizzle the sauce over the chicken right before serving.

Video

Nutrition

Calories: 430kcal | Carbohydrates: 32g | Protein: 34g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 391mg | Potassium: 800mg | Fiber: 4g | Sugar: 20g | Vitamin A: 280IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 2mg

Pistachio Honey Chicken

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 430 kcal

Ingredients
 
 

  • 16 oz Chicken breast boneless skinless butterflied into even breast pieces
  • 1/2 cup Panko breadcrumbs
  • 1 cup Pistachio nuts chopped
  • 1/2 cup All-purpose flour
  • 2 Eggs scrambled
  • 6 tbsp Extra-virgin olive oil
  • 2 tbsp Sriracha sauce
  • 2 tbsp Lime juice
  • 4 tbsp Honey

Instructions
 

  • To butterfly the chicken: Slice the chicken breast down the middle horizontally lengthways to make 2 thin breast pieces. Place the chicken flat on the cutting board and lay a piece of plastic wrap over them. 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.
  • Preheat oven to 375 degrees. Place a piece of aluminum foil on a baking sheet.
  • Mix the breadcrumbs and chopped pistachios in a bowl.
  • Coat the chicken in the flour, then dip into the egg, and finally coat very well with the breadcrumb pistachio nut mixture. Make sure to press and pack the breadcrumb pistachio mixture on tightly.
  • Heat the oil In a nonstick pan on medium heat. Fry the chicken on both sides until golden brown. Once golden brown on both sides check the internal temperature using a thermometer, if it has not reached 160 degrees, place the chicken on the baking sheet and cook in the oven to an internal temperature of 160 degrees using a thermometer. Check the temperature every 3 - 4 minutes to avoid overcooking the chicken.
  • In a bowl whisk together the sriracha, lime juice, and honey. Drizzle the sauce over the chicken right before serving.

Video

Nutrition

Calories: 430kcalCarbohydrates: 32gProtein: 34gFat: 19gSaturated Fat: 3gCholesterol: 154mgSodium: 391mgPotassium: 800mgFiber: 4gSugar: 20gVitamin A: 280IUVitamin C: 10mgCalcium: 64mgIron: 2mg
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