- Whenever I’m with my dad and my sister (together )I constantly feel the intensity of the loss of my mom. This weekend I was with my dad and my sister so, Mom’s absence followed me everywhere. But, I’m still determined to fill that overwhelming void with memories enhanced by her food.
- As luck would have it, my sister suggested we recreate one of Mom’s celebrated recipes that her family apparently adores. I was dumbfounded. I had neither indexed it in my archives nor had I any memories of the dish from my youth. Yet, when I saw the look of excitement and heard the cheers from my niece and nephew, I knew I had to partake in the meal prep!
- And so, for the late afternoon activity, my sis and I set our culinary course in the direction of Mom’s Pistachio-Crusted Chicken with Raspberry Soy Dipping Sauce.
- I’m not lying when I admit that I’ve eaten the chicken for the past three meals in the last two days. It’s-just-that-good.
- So, the next time you’re struggling to put a spin on your tried-and-true chicken routine, start by using crushed pistachios.
- And, if you really want to WOW the crowd, top off your chicken with homemade raspberry, soy and horseradish sauce. The confluence of these two tastes is unbelievable.
- If Mom were here, she’d be so thrilled knowing her daughters not only cooked together but, continued to satiate the hungry masses.
- I know you will enjoy.
Ingredients:
- 2 lbs thinly-sliced chicken breasts
- garlic powder
- olive oil
- sea salt
- 5 eggs
- flour
- 3 cups crushed pistachio nuts
- 2 10 oz. jars of raspberry jelly (100% sugar preferrablly with seeds) (black or red)
- 3/8 cup of low sodium soy sauce
- 4 tablespoons of whit horseradish from a jar
Instructions:
- Preheat oven to 350 degrees.
- Season the chicken breasts with garlic powder, olive oil, sea salt.
- Dip breasts into bowl filled with flour, then a bowl full of beaten eggs.
- After chicken is fully coated with egg wash, place in bowl with crushed pistachio nuts and cover completely.
- Once breasts are completely coated with nuts, place inside large, heated skillet containing at least 1/4 cup of oil (there should be at least 3″ of oil layering the bottom of the pan).
- Saute the chicken so both sides are cooked (approximately 2-3 minutes).
- Place chicken into baking pan in oven for approximately 15-20 minutes (be careful not to over bake).
- While chicken is baking, combine raspberry jelly, soy sauce and horseradish in a bowl and mix completely to desired taste.
- Optional – heat up sauce and pour over top baked chicken.
- Not optional – ENJOY!
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