Wednesday, April 21, 2010

Pistachio-Parmesan Chicken

This week Ben and I are taking our "Anniversary/I-desperately-need-to-get-out-of-Provo-before-I-start-school-again-this-summer Vacation." Since we're crashing at Greg & Darlene's house, we decided to cook dinner for them tonight. The menu: Pistachio-Parmesan Chicken, Roasted Vegetables, and rye bread, with Brownie Pudding for dessert.

Pistachio-Parmesan Chicken

6 Tbsp unsalted Butter
3/4 c finely chopped unsalted Pistachio nuts**
1/3 c grated Parmesan cheese
1/4 c all-purpose Flour
2 tsp Salt
2 Eggs
4 large chicken breasts (boneless and skinless)

Preheat oven to 375. Place butter in roasting pan and melt in oven 4-5 minutes. Remove from oven and set aside.
In a shallow dish, mix together pistachios, cheese, flour, and salt. In another shallow dish, beat eggs with fork to slightly foamy consistency.
Dip chicken pieces first in pistachio mixture, then in eggs, then back into pistachio mixture, coating generously. Place in melted buter in roasting pan.
Bake uncovered (at 375) for 45 minutes. Spoon juices from bottom of pan over chicken; bake 15 minutes more, until golden in color.

**Note: Chop pistachios in food processor or blender. If using salted pistachios, omit the salt from the recipe.

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