Pistachio Herb Crusty Chicken

Main Dish
Cook time: 15-20 mins
Servings: 4


  • 1/4 cup Breadcrumbs (plain)
  • 1 1/2 teaspoons Dried Tarragon Leaves
  • 3/4 cup Pistachios, finely diced
  • 1/2 teaspoon Dried Rosemary Leaves, crushed
  • 2 tablespoons All-purpose Flour
  • 1/2 teaspoon Sea Salt
  • 1 Egg (large)

  1. Combine pistachios, breadcrumbs, tarragon, rosemary, flour and salt in shallow dish. In second shallow dish, lightly beat egg.
  2. Roll chicken breast in egg, then in nut-spice mixture. Place in lightly buttered baking dish - a glass one would be ideal.
  3. Bake 40 to 45 mins. at 350 degrees until crust is nice and brown.
  4. Serve with fresh green vegetable and twice- baked potato stuffed with cheddar cheese. A Chardonnay would go nicely with this and one of your richer desserts. From Cliff Cottage Inn Cookbook by Sandra CH Smith. Recipe copywrited.

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