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Print this Recipe    Pistachio

Pistachio Crusted Chicken

3/4 pound boneless, skinless chicken breasts
1/2 tsp. salt
1/2 tsp ground pepper or to taste
1/4 tsp cayenne pepper or to taste
1 egg white, lightly beaten
3 Tbsp. pistachio nuts, coarsely chopped
2 Tbsp. coarse corn meal
olive oil

Preheat oven to 400F.

Line baking sheet with foil. Pound chicken breasts until 1/2" thick.
Mix salt, pepper, and cayenne together. Sprinkle chicken breasts
with spice mix on both sides. Mix cornmeal and nuts together. Dip
chicken into egg white and then into nut mixture. Heat Olive oil
in a non stick skillet over medium heat. Brown the chicken breasts
about 2 minutes. Turn and brown other side 1 more minute. When
golden on both sides move to baking sheet and finish cooking in
oven, about 5 more minutes.

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