How To Make Pistachio-Crusted Chicken With Green Beans
With their characteristic green color, pistachios lend a rich, buttery
taste as well as crunch to chicken. Nutritionally, this dish offers plenty of fiber, protein and antioxidants.
Here's the recipe:
Source: Hy-Vee Seasons Health 2015.
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Recipe:
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Lemon Pasta | Gennaro Contaldo
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Gennaro in Italy
Another video in a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for, and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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How to Make Tiramisu | Gennaro Contaldo | Italian Special
Sausage Pasta | Gennaro Contaldo | Italian Special
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Creamy Lemon Pasta with Pistachios- Everyday Food with Sarah Carey
Sarah Carey shares a recipe that keeps in the eggs and cheese from classic Spaghetti Carbonara, but introduces cream for body, buttered breadcrumbs and meaty pistachios for crunch, and a heap of invigorating lemon zest for zip.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to cook pistachio coated chicken w/creamy sauce
How to make pistachio chicken with creamy sauce
Pistachio Crusted Chicken (with Bonus Sauce!)
This Pistachio Crusted Chicken is crispy and bursting with flavour. It's served with a super easy honey mustard cream sauce too! Chris x
Pistachio Crusted Chicken | Serves 4
FULL RECIPE POST:
INGREDIENTS
Pistachio Crusted Chicken:
2 large Chicken Breasts, butterflied right through the centre to make 4 even sized breasts
1 cup / 120g Unshelled Pistachios, preferably unsalted
1/3 cup / 70g Plain/All Purpose Flour
1/2 cup / 30g Panko Breadcrumbs (see notes)
1 small Lemon, zest only
1 sprig of Fresh Rosemary, leaves only
1 Egg, beaten
Olive Oil (for frying, or oil spray for baking)
Salt & Black Pepper, to taste
Honey Mustard Cream Sauce:
1/2 cup / 120ml Heavy/Double Cream, at room temp
1/2 cup / 120ml Chicken Stock
2 tbsp EACH: Honey, Dijon Mustard
1 Shallot, finely diced
1 clove of Garlic, finely diced
1-2 sprigs of Fresh Thyme
Salt & Black Pepper, to taste
METHOD
Prep
Honey Mustard: In a small pot combine 2 tbsp honey with 2 tbsp dijon mustard. Place to one side.
Pistachio Crumb: In a food processor, add pistachios, rosemary and lemon zest. Pulse until a crumb like texture. Place to one side.
Prep: Line up 3 large shallow dishes - the first is flour with a hefty pinch of salt and pepper, the second is beaten egg combined with 1 tbsp of the honey mustard mix, and the third is Panko mixed with the pistachio crumb and a hefty pinch of salt and pepper.
Dredge: One by one, coat the chicken in the flour, then the egg, then finally into the pistachio crumb. Be sure to fully coat at each stage, namely the last one.
Cook
Bake: Place chicken on a wire rack above a tray and bake in the oven for 15-20mins, or until deep golden and piping hot through the centre. Timings will depend on the thickness of the chicken, just be vigilant if the crumb starts to char. If this happens just lower the heat slightly.
Or Fry: Add a couple of tbsp of olive oil to a non-stick pan over medium heat. Place chicken in and fry both sides until deep golden and piping hot through the centre. You may need to do this in two batches.
Honey Mustard Cream Sauce
Sauté shallots until translucent and fragrant. Add garlic and fry for a minute or so longer. Pour in the rest of the honey mustard mix, then stir in chicken stock, cream, thyme and salt & pepper. Reduce to a simmer until it thickens, stirring occasionally (5-7mins).
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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