National Pistachio Day | Pistachio-Crusted Chicken – The Foodie Patootie

National Pistachio Day | Pistachio-Crusted Chicken

Today is National Pistachio Day, and even though it’s the second one of the year (here is the first where I made an Herb Salad), I’m very excited to be celebrating again!

Pistachio-Crusted Chicken via | #poultry #nuts #chicken #recipe

Pistachios are one of my favorite nuts and turns out they are pretty great on baked chicken. I remember when those red pistachios were more popular. When I was much younger, I ate these all the time and in fact, I thought the ones of today were totally weird. (If you’ve never seen or heard of red pistachios, just consult Google.)

Sometimes I do miss the dyed pistachio shells. It’s all about the nostalgia.

Pistachio-Crusted Chicken via | #poultry #nuts #chicken #recipe

This was my first attempt at pistachio-crusted chicken, and I’m a converter. I love the salty/sweet taste of the pistachios and the method of cooking, paired with the oil from the nuts, kept the chicken so moist. I drizzled generously with fresh lemon juice. The more, the better!

National Pistachio Day | Pistachio-Crusted Chicken
Recipe Type: Poultry
Author: The Foodie Patootie
Prep time:
Cook time:
Total time:
Serves: 4
  • 4 chicken breasts, pounded thin
  • 1/4 cup flour
  • 1 large egg
  • 1 tbsp honey
  • 1/2 cup breadcrumbs
  • 1/2 cup pistachios, removed from shell and finely copped
  • Lemon juice
  1. Preheat oven to 375*F. Lightly coat a baking sheet with cooking spray.
  2. Put each in three separate shallow bowls: flour, egg (beaten and mixed with honey), breadcrumbs mixed with pistachios.
  3. Season each side of the chicken breasts with salt and pepper. Dip chicken in the flour, then coat with egg mixture and finally, cover with pistachio mixture.
  4. Repeat with all chicken breasts and place all of them on baking sheet.
  5. Bake for 25 minutes, or until chicken is cooked through and pistachio crust is golden brown.
  6. Remove from oven and apply lemon juice, generously or to taste.

DID YOU KNOW: Originally, dye was applied to the shells by importers to hide the stains on the shells that resulted from the seeds being picked by hand.

Tomorrow: National Strawberry Day; National Kahlua Day

3 Responses to “National Pistachio Day | Pistachio-Crusted Chicken”

  1. Nicky — February 26, 2014 at 12:29 pm

    I like using ground nurs with chicken and pork. This looks really tasty.

  2. neatly-packaged — February 26, 2014 at 1:10 pm

    Wow this looks really good! Pistachios you say? I really enjoy almond encrusted chicken but this sounds good too 🙂 Thank you for sharing!

  3. Kimberly H. Smith — February 26, 2014 at 6:30 pm

    This looks and sounds delicious! I ate my first pistachio a few years ago. Just always thought I wouldn’t like them. Then I tried one and I couldn’t stop eating them. Tried pistachio ice cream for the first time 2 years ago. Loved it! Pinning. #SGBC

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