Temps de cuisson: 15-20 mins Portions: 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)
Combine pistachios, breadcrumbs, tarragon, rosemary, flour and salt in shallow dish. In second shallow dish, lightly beat egg.
Roll chicken breast in egg, then in nut-spice mixture. Place in lightly buttered baking dish - a glass one would be ideal.
Bake 40 to 45 mins. at 350 degrees until crust is nice and brown.
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.
Cliff Cottage Inn - Luxury B&B Suites and Cottages