Pistachio Crusted Chicken with Plum Relish
30 minutes
Serves: 4
This is a great dish for a cold day. The pistachios and breadcrumbs create a flavorful crunchy crust that pairs perfectly with the plum relish!
Ingredients
- CHICKEN
- 1/3 cup shelled pistachios
- 8 basil leaves
- 2 teaspoons grated orange zest
- 1/4 cup fresh breadcrumbs
- 1 tablespoon olive oil
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 1/3 cup buttermilk
- RELISH
- 2 teaspoons olive oil
- 1/4 onion, finely chopped
- 2 tablespoons brown sugar
- 2 medium plums, pitted, finely chopped (1 cup)
- 1/2 cup shiraz or other dry red wine
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon lemon juice
Instructions
- Heat oven to 375°F. To prepare chicken, combine nuts, basil, zest, and breadcrumbs in food processor; pulse until ground. Spread out in a shallow dish.
- Heat oil in large non-stick skillet over medium heat; add chicken and cook 2 to 3 minutes per side or until just golden. Remove from skillet; allow to cool slightly. Brush with buttermilk and press all sides in nut mixture.
- Place on rimmed baking sheet; roast 10 to 15 minutes or until no longer pink in center and juices run clear. Cook to internal temp of 165°F.
- Meanwhile, prepare relish. Heat oil in small saucepan over medium heat; add onion and cook 2 minutes. Stir in sugar and plums; cook 3 minutes, stirring constantly. Add remaining ingredients. Reduce heat to low; simmer 10 to 15 minutes or until syrupy.
- Serve chicken topped with relish.