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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
