For Nate Dogg! Pistachio crusted Chicken Breast

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This Summer I noticed a surge in pistachios entering the market place. Wee Bear and I love them and they, as it turns out, are very healthy! Yippy! Something we love, is good for us! BONUS!!

Pistachios promote probiotics in the stomach. In addition to providing ample protein, vitamin B6 and thiamin, new research conducted at the Human Nutrition Research Center in Beltsville, Md., found that people who ate 3 ounces—a couple handfuls—of pistachios daily for 19 days had elevated levels of probiotics (good bugs) in their digestive tracts. Specifically, pistachios promoted butyrate-producing flora—microbes believed to maintain colon health and even reduce colon cancer risk. Scientists think pistachios' abundant dietary fiber and phytochemicals may be the reasons behind these benefits.

I love the single serving packs for hiking and the large bag of shelled pistachio's for making delicious recipes. Somehow, I like the activity of shelling my pistachio's when I am having them as a snack or with a cocktail. On one of our hikes where we take turns, making lunch, I packed the single serving pistachio's for a snack. I found out that my son-in-law, Nate Dogg (named for his alma mater, University of Washington Husky's) loves pistachio's. Soon after, I blogged about a healthy, skinny pistachio dip (June 16th). Today, I am offering a scrumptious Pistachio crusted Chicken Breast with a mustard cream sauce. 

I just love having all these delicious herbs right in my herb garden!

Pistachio-crusted Chicken with Mustard-Cream Sauce

1 c. shelled pistachios

1/2 c. panko

1/4 c. Dijon mustard

2 T chopped fresh basil

1 T chopped fresh rosemary

4 skinless chicken breasts

1/4 c. vegetable oil

 Preheat oven to 400 F. Finely grind nuts in processor. Add Panko and blend, using on pulse mechanism. 

 Transfer to shallow bowl. Mix mustard, basil, and rosemary in medium bowl. Using a meat tenderizer, pound the chicken breast a bit, to make them uniform.

 Spread the mustard mixture over both sides of each chicken breast.

 Dip the chicken breast into the nut mixture, coating completely. Sprinkle with salt and pepper.

 Heat about 2 tablespoons oil in a heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook to golden brown, about 2 minutes per side. 

Transfer to baking sheet. Remove any nuts from skillet and repeat with remaining breasts, adding more oil if necessary. ( At this point you may set aside, make the sauce) When ready to serve, bake chicken breast for 7 minutes.

Every summer this time of year the basil plants in my garden are lush and beautiful, full of fragrant leaves I love to pick and add to whatever I'm cooking.

                                                                 

Mustard Cream Sauce  

                                         

                                           1/2 c. dry white wine

 1/4 c. chopped shallot
1 c. whipping cream
2 T. Dijon mustard

     1 T chopped fresh basil

Heat all ingredients in saucepan. Spoon over chicken, just before serving!

This one is a winner, must do, and it isn't time consuming! Nate and Wee Bear went crazy! My children, Wee Bear and I are having so much fun this Summer having dinners together 3-4 times a week. Sharing thoughts on food, wine parings, and on what to feature on the blog, etc. I served the Mer Solei Silver with this dish. It is our new favorite white.  Available at Wine on the Way, you can order by clicking on the Icon on the right. Remember, shipping is FREE with any 12 bottles! All wines on this site are 90 points and up!
                                 
                                       


 2010 Mer Soleil
90 points on Wine Enthusiast- $25.00 

Mer Soleil’s Chardonnay grapes dependably get so ripe, they offer explosive flavors even without oak. You won’t miss a thing without that barrel. The pineapple, orange and golden mango flavors are delicious on their own, and even offer a hint of vanilla. A mouth wateringly fresh squeeze of acidity makes everything bright and clean. Just love this one!!

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 Seafair is in full swing here in the Pacific Northwest!! Amy signed us up for our annual run/walk that takes place just before the Torchlight parade. 

Tink, Nate Dogg, me and Sweet One!

Sweet One was captured by one of the Seafair pirates. She is getting a full initiation to the Pacific Northwest!!

Meanwhile, Wee Bear and TT are toasting us as we run by Assaggio Restaurant!

Enjoy your week!! See you on Wednesday, when I feature my daughter Tink on her Birthday! I am blessed to have AWESOME cooks/bakers in my life, so fun! Amy (Sweet One) and Holly (Tink) are both incredible imaginative cooks, and I will share them with YOU! Have a delicious week!

Cheers!
JJ