pistachio crusted chicken with peach and pinot grigio puree

4 | July 28, 2011
I’ve had this idea of a pistachio chicken with a POM sauce for awhile now but every time I made it home with pomegranate juice it quickly disappeared leaving me with a plain old chicken. It wasn’t until the other day that I had all the ingredients to test this idea and opened the fridge to find that the bottle of POM had been abducted by pomegranate loving aliens or at least that was the story I was told. Figuring I was never going to be able to make the dish that I wanted, I searched the kitchen for a new plan and discovered some Texas peaches from our neighbors at the ranch that just might do the trick. Thanks to the POM loving aliens that kept raiding my fridge, we now have another absolutely fantastic favorite in this house. Leftovers never made it to the tupperware.
Pistachio Crusted Chicken with Peach and Pinot Grigio Puree is a beautiful combination of rich nuttiness and sweet, smooth, and bright flavors that had the resident two year old, Mia, and The Husband begging for more.

Pistachio Crusted Chicken with Peach and Pinot Grigio Puree
serves 4
Pistachio Crusted Chicken
  • 4 chicken breasts
  • 3/4 cup shelled pistachios, not salted
  • 3/4 cup panko (Japanese bread crumbs)
  • 1 tsp sweet paprika
  • 1/2 tsp Kosher salt
  • 1 egg + 2 Tbs water
  • salt and pepper

Peach and Pinot Grigio Puree*

  • 4 medium peaches, freestone & organic if possible
  • 1/2 cup pinot grigio
  • 1/4 tsp Kosher salt

*Make this with the freshest peaches possible. If peaches are not in season you can try frozen and thawed peaches but add 1 to 2 tsp of honey. Although I have not tried this, you could also use 1 can of Peach Nectar + salt + pinot grigio, combine, bring to a boil and then reduce to low. Simmer for 10 to 15 minutes until the mixture is reduced half way. Like I said, haven’t tried but it sounds reasonable.

Preheat oven to 400°F.

In a food processor, combine pistachios, panko, paprika and salt.

Pulse until the texture is that of small crumbs. Pour onto a plate and set aside.

Season the chicken breasts with salt and pepper.

Make an egg wash by beating the egg and water together in a bowl. Pour onto a plate. Create a “work station” by placing the chicken on a plate next to the egg wash, next to the pistachio coating.

Dip a chicken breast in the egg wash, coating it with egg wash on all sides.

Next, place the chicken breast in the pistachio coating. Firmly press the coating on both sides of the chicken.

Place the chicken breast on a baking sheet topped with a cooling wrack. Repeat with the remaining chicken breasts. By placing the chicken on a cooling wrack it will elevate the chicken and allow it to crisp on both sides instead of just the top. No one wants soggy chicken! Place in the oven and bake for 20 minutes. Allow to cool a couple of minutes before serving.

While the chicken is cooking, pit, peel and roughly slice the peaches.

Place the peaches in a food processor and puree for 2 minutes until ultra smooth. See, this is where making extra batches of baby food puree and freezing comes in handy.

Pour puree into a sauce pan along with the wine and salt. Whisk to combine. Bring to a slight boil then reduce heat to low and simmer for 5 minutes to cook out the alcohol. I’m using a Danzante pinot grigio. It’s my favorite this summer. By the way, can you fake being Italian? I am apparently a Super Tuscan among Picolo Americanos. love it.

Pour a little puree on a plate and place the chicken on top, or plate however you wish! I served with sauteed vegetables and rice. Absolutely one of our families favorites! I can’t even describe how good this one is. Thank goodness I was out of pomegranate juice. Enjoy.

I’ve never seen Mia inhale a plate like she did this one and ask for seconds.

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