Wednesday, July 23, 2014

Pistachio Crusted Chicken Tortas

These were yummy!  We all loved them, some of us loved them more than others but everyone in our house enjoyed them.  I loved how the pistachios made them nice and crunchy and added a little extra saltiness.

When I put them together I spread some homemade pesto ( on the bottom part of the bun and it added another layer of goodness to these wonderful sandwiches.  The bread was nice and crunchy on the outside and soft and fluffy in the center.

The seasoning that I was supposed to sprinkle on the chicken just got thrown in with my flour because I kind of forgot about it till I started dipping the chicken.  :-)

1 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2 large boneless, skinless chicken breasts, cut in half lengthwise then pounded to 1/2-inch thickness
3/4 cup flour
2 eggs
3/4 cup panko breadcrumbs
1/4 cup shelled Naturebox Chili Lime Pistachios, pulsed in food processor until finely chopped
Preheat oven to 425 degrees F.
In small bowl, stir together cumin, salt, paprika, cayenne and cinnamon.
Sprinkle both sides of chicken pieces with spice mixture.
Place flour in shallow dish.
In second shallow dish, lightly whisk eggs.
In third shallow dish, combine breadcrumbs and chopped pistachios.
Spray rimmed baking pan with cooking spray.
Working with one piece at a time, dip chicken in flour, shaking off excess, then egg and breadcrumb mixture.
Place on prepared baking pan.
Bake 15 minutes or until lightly browned and internal temperature reaches 165 degrees F, turning once.


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