When you want to pull out all the stops and impress family and friends with a special meal, this would be high on your list of choices. It is reasonably simple to make and combined with a side of Parmesan risotto, and a lovely green vegetable you have a presentation that will be remembered long after the meal has been consumed. Go ahead and be a show-off!!!!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 chicken breasts boneless, skinless, fillets
- 1 cup crushed pistachio nuts fresh, not roasted or salted
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- salt and pepper
Raspberry Sauce
- 1 cups frozen raspberries
- 1 cup sugar
Ingredients
Raspberry Sauce
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Instructions
- Lay boneless, skinless, chicken breasts flat on cutting board, rough side down. Slice horizontally to make a slice approximately 1/2 inch thick. Reserve remainder of meat for other recipes, aka chicken salad, chicken ala king.
- Preheat oven to 350 degrees. Line a rimmed cookie sheet with foil.
- Press the rough side of the fillet into the pistachio nuts, pressing firmly with the palm of your hand.
- Place each fillet breaded side down in a preheated frying pan with the oil and butter. Fry each side, over medium heat about 4 minutes. Watch closely so they don't burn.
- Remove from frying pan and place on cookie sheet. Place in oven for about 15 minutes or until done. Remove to serving plate and ladle with raspberry sauce.
Raspberry Sauce
- Sprinkle raspberries with a cup of sugar and thaw at room temperature. Puree thawed raspberries in a blender. Press thru a sieve into a sauce pan and heat for topping on chicken breasts.
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