PISTACHIO CHICKEN

PISTACHIO CHICKEN image

Number Of Ingredients 8

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1 ½ pounds boneless, skinless chicken breast
¼ cup + 2 tbsp almond flour
1 teaspoon sea salt
2 large eggs
1 tablespoon rapeseed oil
1 tablespoon olive oil
¼ cup Dijon mustard
2 ¼ cups pistachios, toasted and finely chopped

Steps:

Preheat the oven to 425 ° F (~ 220° C). Generously grease a large baking sheet with rapeseed oil. Rinse the chicken, pat dry, and slice into ½-inch-wide strips. In a medium bowl, combine the almond flour and salt. In a separate bowl, whisk together the eggs, rapeseed oil, olive oil, and mustard. Place the pistachios in a separate bowl. Coat the chicken strips first in the flour mixture, then in the egg mixture, and finally in the pistachios. Place on the prepared baking sheet. Bake for 10 minutes, or until the pistachios are golden brown and the chicken is cooked through. Serve hot.