Pistachio-Crusted Chicken

Add oomph to chicken or fish with a crisp, high-protein nut coating.

This coating takes your protein to the next level.

Level: Easy
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Ingredients

  • 4 7-oz thick white fish cutlets or 6-oz boneless, skinless chicken breasts
  • olive oil
  • salt
  • 1/2 c. pistachios
  • 1/4 c. bread crumbs or panko
  • 1/4 c. chopped cilantro, lime juice, cumin, and garlic mix

Directions

  1. Heat oven to 400 degrees F, and finely chop nuts.
  2. Lightly oil a lined baking sheet; season chicken or fish with olive oil and salt.
  3. Mix 1/2 cup nuts in a bowl with 1/4 cup bread crumbs or panko. Then add 1/4 cup salsa mix of chopped cilantro, lime juice, cumin, and garlic.
  4. Spoon mixture over top of chicken or fish (the bottom stays uncoated), and press it in with your fingers.
  5. With rack at top third of oven, bake until crust is golden and it's all cooked through, about 8 to 12 min for fish and about 16 to 20 min for chicken.

This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.

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