Pistachio Chicken

Name: Pistachio Chicken
Total time: P1H10M
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; butter, unsalted; mushrooms; pistachio nuts; ham; bread crumbs; salt; black pepper; cornstarch; white wine; butter, unsalted; apricot preserves (jam); chutney; oranges; pistachio nuts

Yield

4 servings

Prep

30 min

Cook

35 min

Ready

70 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
8	each	chicken breast halves, boneless, skinless
2	teaspoons	butter, unsalted
1	cup	mushrooms	*
¼	cup	pistachio nuts
½	cup	ham cooked	*
½	cup	bread crumbs fresh
½	teaspoon	salt
¼	teaspoon	black pepper
2	teaspoons	cornstarch
½	cup	white wine dry	*
¼	cup	butter, unsalted
¼	cup	apricot preserves (jam)	*
¼	cup	chutney	*
1	each	oranges
¼	cup	pistachio nuts

Ingredients

Amount	Measure	Ingredient	Features
8	each	chicken breast halves, boneless, skinless
1E+1	ml	butter, unsalted
237	ml	mushrooms	*
59	ml	pistachio nuts
118	ml	ham cooked	*
118	ml	bread crumbs fresh
2.5	ml	salt
1.3	ml	black pepper
1E+1	ml	cornstarch
118	ml	white wine dry	*
59	ml	butter, unsalted
59	ml	apricot preserves (jam)	*
59	ml	chutney	*
1	each	oranges
59	ml	pistachio nuts

Directions

Gently pound breast halves to an even thickness between sheets of waxed paper or plastic wrap.

Melt butter in a small sauté pan, over a medium flame.

Add mushrooms, chopped pistachios, and ham.

Heat and stir until mushrooms have given up moisture and are almost dry.

Stir in breadcrumbs, remove from heat.

Sprinkle breast halves with salt and pepper.

Divide mushroom mixture between breasts.

Rollup each breast around filling, secure with a toothpick.

Transfer to a baking pan, set aside.

Combine cornstarch and white wine in a small saucepan, over a low flame heat and stir for 2 minutes, to dissolve cornstarch.

Add butter, apricot jam, and fruit chutney.

Heat and stir, over a low flame, until mixed well and slightly thickened.

Remove from heat.

Bake breasts at 350℉ (180℃) F for 15 minutes.

Baste with apricot sauce.

Bake at 350℉ (180℃) F for 15 to 20 minutes, until tender Remove breasts to a heated serving platter. Garnish with orange slices and whole pistachios. Drizzle remaining sauce over all, serve hot.