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Nut-crusted Chicken with Herbed Carrots

Photo: Jennifer Davick; Styling: Linda Hirst
Yield Makes 4 servings
Roasted pistachios coat our Nut-crusted Chicken with Herbed Carrots. This quick and easy dish. Fresh orange juice and tangy Dijon combine for a flavorful quick and easy dinner.

Ingredients

  • 1/2 cup shelled, roasted, salted pistachios, finely chopped
  • 2 tablespoons Dijon mustard or spicy Dijon mustard
  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1 teaspoon orange zest (optional)
  • Citrus-Herb Roasted Baby Carrots

How to Make It

  1. Preheat oven to 425°. Line a baking sheet with parchment paper.

  2. Place pistachios in a shallow bowl. Whisk together mustard, orange juice, salt, and 1/4 teaspoon pepper in a second shallow bowl. Coat 1 side of each chicken breast with mustard mixture, and dip coated side of chicken in chopped nuts. Place chicken, nut sides up, on prepared baking sheet. Sprinkle with remaining 1/4 teaspoon pepper.

  3. Bake 20 minutes or until chicken is cooked through and nuts are lightly browned. Sprinkle chicken with orange zest, if desired. Serve with Citrus-Herb Roasted Baby Carrots.