Sometimes when I plan my meals a few weeks in advance (which I do a lot), I don't always know what I'm making until I check it and start getting the ingredients together. Once I realized this chicken was what I had planned, I eye-rolled to myself thinking it would take forever (and it was already 7:15). BUT, I will say, for having both a coating and a sauce, it was super easy! I think the total prep time was about 15 minutes! I was super psyched when I realized how quickly it went. The outer coating was just pistachios, and the liquid part of the "batter" was the same as the sauce for dipping after.
After sharing this on instagram, a lot of you asked me for the recipe! I got this recipe from wholesomelicious.com, so this is not my original recipe! All the credit goes to this lady!!
// gluten free
ingredients:
1 to 1.5 lbs of chicken breast, sliced into tenders
1.5 cups of shelled pistachios, pulsed in the food processor until large chunks are broken up
1/3 cup dijon mustard
1/3 cup olive oil
1 cup frozen raspberries
1/2 cup water + 1/4 cup additional for thinning
2 tbsp honey
directions: once the chicken is sliced, preheat oven to 350 degrees. spray baking dish with non-stick cooking oil. place the pistachios in the food processor and pulse until the large chunks break down. combine mustard, olive oil, raspberries, 1/2 cup water, and honey in a blender and pulse until smooth. reserve 3/4 of the sauce aside, and add 1/4 cup water to the remaining mixture. dip the chicken in the watered down mixture, then in the pistachios. lay on baking sheet, and bake for 30-35 minutes (or until chicken is cooked through!)
Recipe credit to wholesomelicious.com
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