Pistachio Baked Chicken

Pistachio Baked Chicken

Pistachio Baked Chicken is a twist on oven-baked chicken. Using Panko bread crumbs gives the chicken a light, crispy texture. Our British Pub Chicken Seasoning adds a wonderful savory flavor, and the pistachio pieces impart a unique nutty flavor only pistachios have. Baking thinner chicken pieces cook faster so they don’t dry out and are more tender than using whole breasts.

We enjoy serving our Pistachio Baked Chicken with a side of wild rice, rice pilaf, or seasoned pan roasted potatoes, and seasonal vegetable like broccoli spears or asparagus. Enjoy!

Serves 4

Ingredients:
2 Boneless Skinless Chicken Breasts
1 Cup Panko Bread Crumbs
2 Tablespoons Sheffield’s British Pub Chicken Seasoning
½ Cup Shelled Pistachios, Chopped Finer
2 Tablespoons Butter

Directions:
Preheat the oven to 350ºF.

Cut the chicken breasts in half, then slice the thicker pieces horizontally into 2 cutlets. Pound all pieces thinner to about ½” thick.

Place a low-rimmed baking sheet in the oven for a couple minutes to warm up. Remove from the oven, place the butter on the sheet and let melt. Spread it around the sheet evenly.

Place the Panko bread crumbs on a dinner plate. Coat the chicken pieces on both sides with the Panko. Transfer the pieces to the baking sheet. Sprinkle one tablespoon of the British Pub Chicken Seasoning evenly on the chicken pieces. Sprinkle half of the pistachio pieces on the chicken and lightly press in so they stick. Carefully turn the chicken pieces over. Sprinkle the rest of the British Pub Seasoning and pistachio pieces on the second side, lightly pressing the pistachio pieces in.

Return the chicken to the oven. Bake for 15 minutes. Carefully turn the chicken pieces over and bake for another 10 minutes, and the internal temperature is 165ºF. The chicken should be light golden brown on both sides.

Remove from the oven. Serve with a couple side dishes like rice or pan roasted potatoes, and a seasonal green vegetable. Enjoy!