Best Pistachio Provolone Encrusted Chicken Cutlets Recipes

PISTACHIO CRUSTED CHICKEN

Pistachio Crusted Chicken image

This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!

Provided by Julie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup chopped pistachios
½ cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

Steps:

Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g

PISTACHIO CRUSTED CHICKEN

Pistachio Crusted Chicken image

I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.

Provided by WorkingMom2three

Categories Chicken Breast

Time 40m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup shelled pistachios
3 tablespoons whole grain mustard (make sure it is gluten free)
1/2 cup white wine
4 whole boneless skinless chicken breasts

Steps:

1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
3. Preheat the oven to 350 degrees.
4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
7. Bake for 25-30 minutes.
8. Serve with Mustard Cream Sauce if desired.

Nutrition Facts : Calories 387.4, Fat 13.4, SaturatedFat 2.2, Cholesterol 151, Sodium 468.7, Carbohydrate 5.8, Fiber 1.9, Sugar 1.6, Protein 53.8

PISTACHIO & PROVOLONE ENCRUSTED CHICKEN CUTLETS

Pistachio & Provolone Encrusted Chicken Cutlets image

My husbands added touch makes this dish leave your family asking for seconds :) Cooked w/ Love

Provided by Wendy Ann Stauffer

Categories Other Appetizers

Time 1h15m

Number Of Ingredients 8

Ingredients

2 large boneless chicken breast- split in 4
1 c pistachio nuts, chopped
2 eggs
1 1/2 c flour
1/2 c italian bread crumbs
2 Tbsp italian dressing
2 slice provolone cheese or mozzarella
salt, pepper, garlic powder to taste

Steps:

1. Pound Chicken breast until desired thinness (We like ours real thin) put aside Mix together the chopped Pistachios & bread crumbs; put aside on a separate plate. Mix together Flour, salt, pepper, garlic powder (to taste) put aside on a second plate. In a bowl whisk 2 eggs & italian dressing set aside.
2. Prepare Cutlets by placing chicken breast in plate w/flour coat all sides~ then dip chicken into Egg mixture ~ next & last Drudge chicken in Pistachio bread crumb coating~ coat well pressing down slightly.
3. In a Preheated 375 oven place Cutlets on a non stick baking sheet or spray w/non stick cooking spray. Cook for 35 minutes or until lightly golden; then add slice of Provolone, Mozzarella or Fontina (your preference) Place back in oven for another 5-8 minutes until cheese melts down nicely and cutlets are golden brown. ENJOY :0)