Pistachio-Crusted Chicken

1. 1

   Preheat oven to 425u00b0F. Season the chicken and heat the 2 tbsp oil in a large frying pan over medium heat. Cook the chicken, in batches, for 5 mins or until golden. Transfer, skin-side up, to a baking sheet.

2. 2

   For the coating, place half the pistachios in a food processor and process until coarsely chopped. With the motor running, gradually add the 1/3 cup oil in a thin, steady stream until a thick paste forms. Chop the remaining pistachios then combine them with the breadcrumbs, parsley and mint in a large bowl.

3. 3

   Spread the pistachio paste evenly over the chicken then sprinkle with the pistachio crumb mixture. Bake for 10 mins or until browned and cooked through. Remove from oven, cover with foil and leave to rest for 5 mins. Serve with the mixed greens, lemon cheeks and extra mint leaves.

* Per serving · 4 servings · Values may vary.

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