Roasted pistachio kernels ground into a crunchy, flavorful crust for chicken or fish.
INGREDIENTS
- 2 chicken breasts or fish fillets
- 1 cup Balsam Roasted Pistachio Kernels, finely chopped
- 1 egg, beaten
- Salt and pepper
METHOD
- Season the chicken or fish with salt and pepper.
- Dip in the beaten egg, then press firmly into the chopped pistachios to coat.
- Pan-sear or bake until cooked through and golden.
Chop the pistachios by hand rather than in a food processor — it keeps some larger pieces for a crust with real crunch, not a fine powder.