Wednesday, July 21, 2010

Pistachio Crusted Chicken Salad RECIPE

This was delicious!!!! We made 2 chicken breast. We only ate 1/2 at dinner so the other 1/2 will be for lunch tomorrow.

Preheat oven to 375.

Pound out chicken breasts and lightly salt and pepper.

Finely chop pistachios - we used the Magic Bullet we use to mix AdvoCare shakes (food processor is okay)

Spread pistachios on a plate or pan and coat chicken (pressing both sides into nuts)

In a large skillet, add 1 tablespoon of extra virgin olive oil (or EVOO as Rachael Ray would say)

Lightly brown chicken for about 2 minutes on each side.

Place chicken on a cooking rack in a pan to keep off bottom of pan and cook for 15 minutes or until done.

Let it cool, slice it and serve it over salad greens.

Avocado dressing recipe:

Heat 1 tablespoon of EVOO and lightly saute 1/2 a cup of diced onions. Add a little salt and pepper and finishing cooking onions until they are golden brown.
Puree the onions with one ripe avocado peeled and pitted, 3 tablespoons of EVOO, 3 tablespoons of fresh lime juice and 1 tablespoon of water. Salt and pepper to taste.
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