Pistachio Crusted Chicken with Peach and Pinot Grig

Name: Pistachio Crusted Chicken with Peach and Pinot Grigio Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Shelled Pistachios, Not Salted; 3/4 cups Panko Bread Crumbs; 1 teaspoon Sweet Paprika; 1/2 teaspoons Kosher Salt; 1 whole Egg; 2 Tablespoons Water; 4 whole Chicken Breasts; 4 whole Peaches; 1/2 cups Pinot Grigio; 1/4 teaspoons Kosher Salt

Servings: persons

1
Preheat oven to 400 degrees F.
2
In a food processor, combine pistachios, panko, paprika and salt.
3
Pulse until the texture is that of small crumbs.
4
Pour onto a plate and set aside.
5
Make an egg wash by beating the egg and water together in a bowl.
6
Create a work station by placing the chicken on a plate next to the egg wash, next to the pistachio coating.
7
Dip a chicken breast in the egg wash, coating it with egg wash on all sides.
8
Next, place the chicken breast in the pistachio coating.
9
Firmly press the coating on both sides of the chicken.
10
Place the coated chicken breast on a cooling (wire) rack that you have placed on top of a baking sheet.
11
Repeat with the remaining chicken breasts.
12
By placing the chicken on a cooling rack it will elevate the chicken and allow it to crisp on both sides instead of just the top.
13
Place the baking sheet in the oven and bake for 20 minutes.
14
Then remove from the oven and allow to cool a couple of minutes before serving.
15
While the chicken is cooking, pit, peel and roughly slice the peaches.
16
Place the peaches in a food processor and puree for 2 minutes until ultra smooth.
17
Pour puree into a sauce pan along with the wine and salt.
18
Whisk to combine.
19
Bring to a slight boil then reduce heat to low and simmer for 5 minutes to cook out the alcohol.
20
Pour a little puree on a plate and place the chicken on top, or plate the puree on the side as a dip.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cups Shelled Pistachios, Not Salted, 3/4 cups Panko Bread Crumbs, 1 teaspoon Sweet Paprika, 1/2 teaspoons Kosher Salt, and more.

Yes, Pistachio Crusted Chicken with Peach and Pinot Grigio Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pistachio Crusted Chicken with Peach and Pinot Grigio Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions