Pistachio Chicken
| 1/4 c. shelled pistachios, finely ground
(the salted kind) Preheat oven to 375. Mix the nuts, salt & pepper in a dish. Press the chicken into the nut mixture. Heat oil in nonstick skillet, fairly hot, and cook the breasts 2 minutes per side; browning is very good. Place the skillet in the oven (or, if necessary, in a baking dish) and bake for 15 minutes or until internal temperature is 160 degrees. Makes 2 servings |
Note: this was adapted from the South Beach Diet book. That recipe is part of a salad entree, but this is fine by itself as the meat course for dinner. If you upsize the recipe, you will have leftover cold chicken to slice over a salad. I don't know which is better!