Pistachio encrusted chicken medallions with mango salsa
by Bonicelli Recipes
Pistachio encrusted chicken
2 chicken breasts (roughly 8 ounces each)
2 cups pistachio meats (unsalted)
2 teaspoons paprika
1 teaspoon salt
2 egg (beaten)
2 teaspoons water
Preheat oven to 375. Spray a baking sheet with canola nonstick spray.
Place 1 chicken breast on a large sheet of parchment paper on a work surface. Place
another piece of piece of parchment paper on top of the chicken. Using a meat mallet,
pound evenly until 1/4 inch thick. Be careful, it is easy to tear the chicken if you pound to
hard. Cut into medallions. Repeat process with other breast.
Grind pistachios in a food processor fitted with a metal blade until fine. Add in paprika
and salt and pulse to combine. Remove to a plate or dish.
In a bowl, beat egg with water. Dip each piece of chicken into the egg mixture and
dredge on both sides with pistachios, pressing to help them adhere. Place, side by side,
on prepared baking sheet. Coat each with canola cooking spray.
Bake for 12 to 15 minutes. Medallions should be sizzling and cooked through.
1 cup mango (peeled and cubed)
1/2 cup cucumber (diced and peeled)
1 tablespoon jalapeno (finely chopped)
1/3 cup red onion (diced)
1 tablespoon lime juice
1/3 cup cilantro (chopped)
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and
Season with salt & pepper to taste.