National Pistachio Day 2019
Ingredients (Serves 1)
For the crusted pistachio chicken
1 skinless chicken breast, cut in half to make 2 thin escalopes
Olive Oil
55g pistachios, shells removed & chopped
salt and pepper
For the pea mash
150g frozen garden peas, defrosted
25g butter (or alternative)
salt and pepper
For the pepper salad and herby vinaigrette
¼ red pepper & yellow pepper, finely sliced
1 tbsp balsamic vinegar
3 tbsp olive oil
salt and pepper
2 tbsp chopped fresh parsley
Method
For the crusted pistachio chicken, rub the chicken in olive oil, roll in the chopped pistachios and season with salt and pepper. Drizzle with a little more olive oil, heat a pan and cook the chicken on both sides until completely cooked through.
For the pea mash, cook the peas in a pan of boiling salted water for 2-3 minutes. Drain and return to the pan with the butter, salt & pepper. Mash until smooth, adding a little water if the mixture is too thick.
For the salad, place all the salad ingredients into a large bowl and stir well.
To serve, place the pea mash onto a serving plate, top with the crusted chicken and a serving of salad on the side.
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