Pistachio Crusted Chicken With A Pea Mash & Pepper Salad

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.