Pistachio Crumbed Chicken
Chicken breast baked in herby tomato sauce with a pistachio crumb topping
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 1 tbsp rapeseed oil
- 2 chicken breasts
- 100 g shelled pistachios chopped finely
- 100 g breadcrumbs
- 1 tsp dried basil
- 4 tbsp of my herby mushroom and tomato sauce link above
Pre heat a baking tray in the oven at 180 degrees C.
Make my herby mushroom and tomato sauce and set to one side.
In a large bowl combine the breadcrumbs, chopped pistachios and dried basil.
Tear off a piece of foil large enough to package up 2 chicken breasts. Spread the rapeseed oil around the centre of the foil before placing on the chicken breasts and seasoning.
Spoon 2 tablespoons of the sauce over the top of each chicken breast and spread evenly over the surface. Sprinkle the breadcrumbs over the top of the sauce so each chicken breast is fully coated.
Carefully fold up the sides of the foil to meet above the chicken and create a pocket of air. Fold together each side of the foil without touching the breadcrumbs. Place the foil package on the tray in the oven and bake for 25 minutes. Open the foil for the last10 minutes to allow the topping to crisp up.
Remove from the foil and cut each chicken breast in half) on the diagonal to make it pretty). This is mainly to check it is cooked through but also for a nice bit of presentation on the plate.