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Home > Recipes
Recipes from Pilgrim's Kitchen
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Pistachio Crusted Chicken Breasts with Fig and Orange Chili Topping
Kathleen Boulanger Williston, VT
Ingredients:
6 boneless, skinless chicken breast halves
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons flour
Fig and Orange Chili Topping: recipe follows
2 1/4 cups finely chopped shelled pistachios (not dyed red)
1 1/2 teaspoons grated orange rind
3 eggs, beaten
2 tablespoons vegetable oil
orange slices
fresh chives
Directions:
Sprinkle both sides of each chicken breast with salt and pepper. Dredge flat side of chicken in flour and place on large plastic-wrapped flat surface. Brush top of each chicken piece with 2 teaspoons of the Fig and Orange Chili Topping. Sprinkle tops with flour, patting gently for flour to adhere. In medium shallow dish, mix together pistachios and orange rind. Dip chicken in eggs, then in pistachio mixture. In large ovenproof skillet, place oil over medium heat. Add chicken, rounded top side down, and cook just until browned, about 1 minute. Turn with spatula and place in 400 degree F. oven. Cook until done, about 7 minutes more. Heat remaining Fig and Orange Chili Topping over medium high heat, about 2 minutes; keep warm. Transfer chicken to serving platter and drizzle with Fig and Orange Chili Topping. Garnish with orange slices and fresh chives. Makes 6 servings.
Fig and Orange Chili Topping: In small saucepan over medium high heat, stir together 1/2 cup black fig jam, 1/4 cup thawed frozen juice concentrate, 1 tablespoon Thai roasted red chili paste, 1 tablespoon lite soy sauce; 1 minced clove garlic, 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground pepper, 1/8 teaspoon ground ginger and 1/4 cup heavy cream. Cook about 2 minutes, until slightly thickened. Place in blender and purŽe; cool.
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