Wide Receiver Pistachio Crusted Chicken Tenders with Chipotle Mayo
Kitchen Confidence Rating Scale:
Budget Rating Scale:
In a food processor or blender, add the pistachios and bread crumbs; grind to a medium coarse-type grind (you know, not too fine, not too granular, somewhere in the middle). Transfer to a pie plate or flat plate.
Slice chicken breasts thinly (1/2 inch) or place chicken breasts, one at a time, between two sheets of plastic wrap and pound with the flat side of a meat mallet to an even thickness of 1/2 inch and then cut into quarters or eighths. Or use chicken tenders (always ensure that you remove the 'chewy tough' tendon before cooking). If you don't know how to do this, I suggest checking it out online, it's a very simple technique...I'll show you how another time!
Combine lime juice and 1/2 tablespoon olive oil; pour mixture into bowl, season with salt and pepper and mix ensuring chicken well coated (let chicken marinate while you make the dipping sauce, the lime juice tenderizes the chicken). Dip the chicken into the crumb mixture and cover completely, pressing crumbs onto the chicken. Preheat oven to 425F (220 C).
In a large, non-stick skillet, heat remaining oil over medium high heat. Saute breasts for 1 minute on each side. Place on a foil or parchment-lined baking sheet. Bake 10 to 12 minutes or until cooked through with an internal temperature of 165 F or juices run clear (don't overcook otherwise chicken will dry out). Serve with your delicious chipotle mayonnaise.
Finely chop chipotle pepper and add along with adobo sauce (adding slowly to taste, its very spicy) with mayonnaise. Stir in fresh lime juice! Enjoy every single bite, it's simply irresistible!
* Chipotle chiles (smoked jalapeno chiles) are canned in a red sauce (adobo) that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. Used for making sauces, chipotle mayonnaise, rubs as well as other recipes.
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
In a food processor or blender, add the pistachios and bread crumbs; grind to a medium coarse-type grind (you know, not too fine, not too granular, somewhere in the middle). Transfer to a pie plate or flat plate.
Slice chicken breasts thinly (1/2 inch) or place chicken breasts, one at a time, between two sheets of plastic wrap and pound with the flat side of a meat mallet to an even thickness of 1/2 inch and then cut into quarters or eighths. Or use chicken tenders (always ensure that you remove the 'chewy tough' tendon before cooking). If you don't know how to do this, I suggest checking it out online, it's a very simple technique...I'll show you how another time!
Combine lime juice and 1/2 tablespoon olive oil; pour mixture into bowl, season with salt and pepper and mix ensuring chicken well coated (let chicken marinate while you make the dipping sauce, the lime juice tenderizes the chicken). Dip the chicken into the crumb mixture and cover completely, pressing crumbs onto the chicken. Preheat oven to 425F (220 C).
In a large, non-stick skillet, heat remaining oil over medium high heat. Saute breasts for 1 minute on each side. Place on a foil or parchment-lined baking sheet. Bake 10 to 12 minutes or until cooked through with an internal temperature of 165 F or juices run clear (don't overcook otherwise chicken will dry out). Serve with your delicious chipotle mayonnaise.
Finely chop chipotle pepper and add along with adobo sauce (adding slowly to taste, its very spicy) with mayonnaise. Stir in fresh lime juice! Enjoy every single bite, it's simply irresistible!
Comments
You must be logged in to post a comment.