Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Jackie Newgent, R.D.
Recipe by Coastal Living February 2014

Gallery

Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Line a baking sheet with parchment paper.

    Advertisement
  • 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.

  • 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.

Advertisement