Pistachio Chicken
Rosemary Mashed Sweet Potatoes and Green Beans
Ingredients
- 1 cup shelled roasted, salted pistachios
- 1 cup panko breadcrumbs
- 2 large eggs
- 2¼ lb boneless, skinless chicken breasts
- ¼ cup butter
Instructions
- Preheat oven to 400°F. Process nuts in a food processor until finely chopped. Combine nuts and breadcrumbs in a shallow bowl. Whisk eggs in another shallow bowl.
- Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet; sprinkle with salt and pepper, if desired.
- Dip chicken in beaten egg, and dredge in nut mixture, pressing gently to adhere.
- Melt butter in a large ovenproof skillet over medium heat; add chicken, and cook 4 minutes per side or until lightly browned.
- Transfer skillet to oven, and bake 10 minutes or until chicken is done.
Side Dish Ingredients
- 2 (22-oz) pkg refrigerated mashed sweet potatoes
- 2 tsp dried crushed rosemary
- 2 (8-oz) pkg green beans
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook sweet potatoes according to package directions. Stir in rosemary.
- Cook green beans according to package directions. Sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
451
|
203
|
654
|
| Fat (g) | 23 | 2 | 25 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 46 | 4 | 50 |
| Carb (g) | 15 | 44 | 59 |
| Fiber (g) | 3 | 7 | 10 |
| Sodium (mg) | 286 | 466 | 752 |
| T. Sugs (g) | 2 | 23 | 25 |
| A. Sugs (g) | 0 | 7 | 7 |
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