Pistachio Crusted Chicken Breast
Pistachio Crusted Chicken Breast
Directions
- Heat oil over medium high heat.
- Mix eggs and water to make eggwash. Dredge chicken in flour then eggwash, finished with pistachio nuts. Cook in oil for 3-4 minutes per side until chicken reaches internal temperature of 165 degrees.
- Place one breast on each plate and top with 2 ounces of salsa and jam, then serve.
Ingredients
- 8 oz Ancho Chili Coulis
- 8 oz black bean & corn salsa
- 2 cup flour, all-purpose
- 1 cup Piancone® Oil, Olive, Extra Virgin
- 2 cup pistachios, ground
- 1/4 cup water
- 4 6 oz West Creek® Chicken, Breast(s), Boneless Skinless
- 2 West Creek® Egg(s), Medium
Black Bean & Corn Salsa
Directions
In a mixing bowl combine all of the ingredients and refrigerate overnight, then serve the following day.
Ingredients
- 3 tbsp Peak Fresh Produce® Cilantro, minced
- 1 Peak Fresh Produce® Pepper(s), Red Bell, small diced
- 1 tsp Roma® Black Pepper, Ground
- 1 tsp salt
- 1 cup West Creek® Beans, Black
- 1 cup West Creek® Corn, Canned
- 1 tsp West Creek® Honey
Ancho Chili Coulis
Directions
- In a 2-quart saucepan over medium heat, add olive oil and onions. Cook for 3-5 minutes then add peppers, ginger, and orange juice.
- Increase heat to high, bring to boil, then reduce to a simmer for 10-15 minutes.
- Remove from heat and place into a blender then purée. Strain purée and reserve until needed.
Ingredients
- 1 tbsp Black Pepper
- 2 tbsp ginger, minced
- 4 cup orange juice
- 4 Peak Fresh Produce® Onion(s), Red, large, diced
- 10 pepper(s), ancho chili, dried
- 2 tbsp Piancone® Oil, Olive