Recipes // Main Dish Chicken and Turkey // Pistachio-Crusted Chicken served with a Strawberry Salad

Pistachio-Crusted Chicken served with a Strawberry Salad


4 Servings


  • 3/4 cup pistachios
  • 2 large egg whites, lightly beaten
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking Spray


  1. Preheat oven to 400.
  2. Place pistachios in a food processor. Process until finely chopped; transfer to a shallow bowl. Place egg whites in a shallow bowl. Sprinkle chicken with salt and pepper. Dip chicken into egg whites; dredge in pistachios, pressing lightly to adhere.
  3. Heat a large non-stick ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Coat chicken with cooking spray. Turn chicken over; cook 4 minutes. Place pan in oven.
  4. Bake, uncovered, at 400 for 14 minutes or until done. Cut chicken crosswise into slices.

Strawberry Salad Ingredients:

  • 1 (6-ounce) package fresh baby spinach
  • 1 1/2 cups quartered strawberries
  • 1/4 cup thinly sliced red onion
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons blush wine vinaigrette
  • 1 tablespoon chopped fresh mint (optional)
  • 2 ounces goat cheese, crumbled


  1. Combine first 5 ingredients and mint, if desired. in a large bowl; toss. Sprinkle with cheese.
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