Last Tuesday was national pistachio day, one of my favorite nuts.
Pistachio trees are native to the Middle East and the small bush produces bunches of fruit, similar to grapes and the nut is the seed of that fruit.
Pistachios have more antioxidants per serving than green tea. They are also an excellent source of fiber, copper and Vitamin B6.
This is a an easy chicken recipe and very unique especially with the avocado cream.
Enjoy!
Stacy
Pistachio Crusted Chicken with Avocado Cream
Ingredients:
Salad
1/2 cup pistachio nuts, shelled and finely ground
salt and pepper
4 boneless skinless chicken breasts
2 tablespoons olive oil
1/2 cup sweet onion, diced
1 head romaine lettuce, cleaned and torn into bite sized pieces
Dressing
1 teaspoon sweet onion, grated
1 large avocado, pitted and peeled
3 tablespoons olive oil
3 tablespoons fresh lime juice
1 tablespoon water
Directions:
Preheat oven to 375.
Mix the nuts on a pie plate with salt and pepper. Press the chicken into the nuts to form a coating.
Heat 1 tablespoon oil in a skillet and cook the chicken, 3 minutes per side. Place breasts on a baking sheet lined with parchment paper and bake in the oven for 15 minutes or until a thermometer reaches 160 and the juices run clear.
Heat the remaining oil in the skillet and add the diced onion. Season with salt and pepper and cook the onion until browned.
To make the dressing; add grated onion, avocado, oil, lime juice and water in a blender and puree until smooth.
Divide lettuce among 4 plates. Slice each chicken breast and arrange on top of the lettuce and top with cooked onion and dressing.
