I am not sure how it happened but Thanksgiving is officially around the corner. Given that Christmas stuff has been out in the stores since before Halloween, you wouldn’t think that I would not be in such denial about the impending holiday season….but I am none the less.
About a month ago (when the holidays still seemed much farther off) I had set a goal to loose that last stubborn few pounds of leftover baby weight, ditch the frumpy clothes that have been creeping into my wardrobe since becoming a mom and emerge at the holiday parties this year looking totally fabulous.
My plan has been to give up the majority of white carbs (flour and sugar) for 7 weeks and pump up my gym routine with some new workout classes. So goodbye Kashi waffles and OJ for breakfast… hello cycle class!
In keeping with my new low carb diet plan I came up with Pistachio Encrusted Chicken. It mimics what I love about encrusted chicken but offers lower carbs by using pistachio nuts instead of flour or breadcrumbs. This encrusted chicken is excellent yet very simple with very few ingredients! You won’t miss the breadcrumbs at all. You can serve Pistachio Encrusted Chicken Breasts either as a center of the plate entree as well as over a salad. Either will be equally delicious!
Pistachio Encrusted Chicken
Prep time: 5 minutes - Cook time: 20 minutes - Makes: 4
- 4 thin cut boneless skinless chicken breasts
- 2/3 cup roasted and shelled pistachio nuts
- salt and pepper
- 1 egg
- 2 tablespoons olive oil
- non-stick cooking spray
Preheat oven to 375°F. Prepare a baking pan with non-stick cooking spray and set aside.
Place pistachio nuts in a mini food processor and pulse to grind nuts. Pour ground nuts onto a plate.
Crack egg into a bowl and whisk.
Lightly season 4 chicken breast with salt and pepper. Dip into egg mixture. Shake lightly to remove excess egg.
Place chicken breast onto ground nuts. Press into nuts to coat the chicken. Flip chicken over and repeat.
Preheat large skillet on medium-high heat. Add olive oil to the pan. When pan is hot add nut coated chicken breast to the pan. Cook two minutes per side.
Place chicken breasts on prepared baking pan. Bake for 15-20 minutes or until internal temperature of the chicken reaches 165°F. Remove fully cooked chicken from the oven, serve and enjoy!
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