Recipes by Joan Baumer- Real Living Nutrition Food Editor

Learn more about Joan and her popular cooking classes here!

Pistachio Crusted Lemon Chicken                      

serves 4

Ingredients:

1 cup shelled raw pistachios (about 4 ounces)
1/2 cup panko (Japanese breadcrumbs. You can use regular breadcrumbs but panko will provide more crunch- can find at asian markets.)
4 skinless boneless chicken breast halves

2 lemons

2 tbsp olive oil

Steps:

Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, turning on and off frequently to not over process. Transfer bread crumb and nut mix to shallow baking dish. Squeeze lemon juice on both sides of chicken until well covered. Sprinkle each chicken breast with salt and pepper. Dip chicken breasts into nut mixture, coating completely.

Heat 2 tablespoons of olive oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Serve with additional lemon wedges.

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