Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce

This pistachio-crusted chicken dish is a delightful combination of crispy and savory chicken breasts topped with a tangy sun-dried cherry and orange sauce. The pistachio crust adds a wonderful crunch, while the sauce provides a burst of sweet and tangy flavors. It's a perfect dish for a special dinner or any time you want to impress your guests. With a preparation time of just 30 minutes, this recipe is convenient and quick to make. It is suitable for various diets and cuisines, making it a versatile option for any occasion.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup shelled pistachios
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs, beaten
• 2 tablespoons olive oil
• 1/2 cup sun-dried cherries
• 1 cup orange juice
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 tablespoon water
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. In a food processor, pulse the pistachios until finely chopped. Transfer to a shallow dish.
3. In another shallow dish, combine the flour, salt, and black pepper.
4. Dip each chicken breast into the flour mixture, coating it evenly. Shake off any excess flour.
5. Next, dip the chicken breast into the beaten eggs, allowing any excess to drip off.
6. Place the chicken breast into the dish with the chopped pistachios, pressing gently to adhere the nuts to the chicken. Coat both sides with the pistachio crust.
7. Heat the olive oil in a large oven-safe skillet over medium heat. Add the pistachio-crusted chicken breasts and cook for 3-4 minutes on each side, until golden brown.
8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
9. While the chicken is baking, prepare the sun-dried cherry and orange sauce. In a small saucepan, combine the sun-dried cherries, orange juice, and honey. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, until the cherries are plump and the sauce has thickened slightly.
10. In a separate small bowl, whisk together the cornstarch and water to make a slurry. Stir the slurry into the sauce, cooking for an additional 2 minutes until the sauce thickens further.
11. Remove the chicken from the oven and let it rest for a few minutes.
12. To serve, spoon the sun-dried cherry and orange sauce over the pistachio-crusted chicken breasts. Garnish with fresh parsley.
13. Enjoy this delicious pistachio crusted chicken with the tangy sun-dried cherry and orange sauce!

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