Name: Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Chopped pistachio nuts - 2 cups; Panko bread crumbs - 1 cup; Egg whites - 2; Skinless, boneless chicken breast halves - 4; Salt and black pepper to taste - 4; Vegetable oil - 1 tablespoon; Butter - 2 tablespoons; Butter - 1 teaspoon; Shallots, finely chopped - 2; Red wine - ½ cup; Dried Cherries - 4 ounces; Freshly squeezed orange juice - 1 cup; Chicken stock - 1 ½ cups; Grated orange zest - 1 teaspoon

Ingredients for - Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce

1. Chopped pistachio nuts 2 cups

2. Panko bread crumbs 1 cup

3. Egg whites 2

4. Skinless, boneless chicken breast halves 4

5. Salt and black pepper to taste 4

6. Vegetable oil 1 tablespoon

7. Butter 2 tablespoons

8. Butter 1 teaspoon

9. Shallots, finely chopped 2

10. Red wine ½ cup

11. Dried Cherries 4 ounces

12. Freshly squeezed orange juice 1 cup

13. Chicken stock 1 ½ cups

14. Grated orange zest 1 teaspoon

How to cook deliciously - Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.

2 . Stage

Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.

3 . Stage

Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.

4 . Stage

Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.

5 . Stage

While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.