Pistachio-Orange Crusted Chicken

Pistachio-Orange Crusted ChickenCourtesy Diabetes Care Club

IngredientsNumber of servings: Serves 2

  • 1 boneless skinless chicken breast half (8 to 10 ounces)
  • 1/8 teaspoon salt
  • Pinch freshly ground black pepper
  • 1/2 cup shelled unsalted pistachio nuts
  • 2 tablespoons plain panko or 1 tablespoon fine dry bread crumbs
  • 2 teaspoons grated orange peel
  • 1/8 teaspoon dried thyme
  • 1 egg white, slightly beaten
  • Orange wedges (optional)

    How to make it 

  • 1

    Preheat the oven to 425°F. Place a wire cooling rack or other type of cooking rack on a baking sheet; set aside.

  • 2

    Place the chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken to ¼-inch thickness. Season the chicken with the salt and pepper. Cut the chicken crosswise in half.

  • 3

    Place the nuts and panko in a food processor container. Cover and process with on/off turns just until the nuts are finely chopped. Transfer the nuts to a shallow dish or pie plate. Stir in the orange peel and thyme.

  • 4

    Place the beaten egg white in another shallow dish or pie plate. Dip the chicken pieces into the egg white, then into the nut mixture. Coat both sides of the chicken with the nuts. Place the chicken on the rack on the baking sheet.

  • 5

    Bake the chicken in the preheated oven for 14 to 18 minutes or until an instant-read thermometer inserted near the center reads 165°F.

Entire cookbooks can be downloaded for free on the Diabetes Care Club website at www.diabetescareclub.com.

Nutritional Information(per serving)

  • Calories: 351
  • Fat: 16g
  • Saturated Fat: 2g
  • Cholesterol: 81mg
  • Sodium: 196mg
  • Carbs: 11g
  • Protein: 41g
  • Fiber: 3g

  • Carb Choices: 1

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