Pistachio-crusted chicken tenders with blackcurrant dip

Pistachio-crusted chicken tenders with blackcurrant dip

Based on 17 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
300 g
chicken breast
60 g
pistachios (shelled)
62½ g
blackcurrants
50 ml
water
1 tbsp
honey
tsp
grainy mustard
35 g
sunflower seeds
30 g
breadcrumbs
g
parsley
¼ tsp
salt
tsp
cayenne pepper
1
eggs
1 tbsp
olive oil
MetricImperial

Utensils

oven, small saucepan, food processer, baking sheet, shallow plate, cutting board, knife, parchment paper (optional), shallow bowl

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-chop-green-herbs

How to chop green herbs

how-to-bread-and-fry

How to bread and fry

Nutrition per serving

Cal716
Protein48 g
Fat46 g
Carb28 g
  • Step 1/4

    Preheat the oven to 200°C/400°F. Wash the blackcurrants and add to a saucepan set over medium-high heat with water and honey. Simmer for approx. 5 min., then remove from heat and and add mustard. Transfer to a serving bowl and set aside.
    • 62½ g blackcurrants
    • 50 ml water
    • 1 tbsp honey
    • tsp grainy mustard
    • oven
    • small saucepan

    Preheat the oven to 200°C/400°F. Wash the blackcurrants and add to a saucepan set over medium-high heat with water and honey. Simmer for approx. 5 min., then remove from heat and and add mustard. Transfer to a serving bowl and set aside.

  • Step 2/4

    Line a baking sheet with parchment paper, if needed. Cut the chicken breasts into strips. Blend the pistachios, sunflower seeds, breadcrumbs, parsley, salt, and cayenne pepper in a food processor until fine and uniform. Add the mixture to a shallow plate.
    • 300 g chicken breast
    • 60 g pistachios (shelled)
    • 35 g sunflower seeds
    • 30 g breadcrumbs
    • g parsley
    • ¼ tsp salt
    • tsp cayenne pepper
    • food processer
    • baking sheet
    • shallow plate
    • cutting board
    • knife
    • parchment paper (optional)

    Line a baking sheet with parchment paper, if needed. Cut the chicken breasts into strips. Blend the pistachios, sunflower seeds, breadcrumbs, parsley, salt, and cayenne pepper in a food processor until fine and uniform. Add the mixture to a shallow plate.

  • Step 3/4

    Whisk the eggs in a shallow bowl and dredge each piece of chicken in them. Then coat each piece in the nut mixture well.
    • 1 eggs
    • shallow bowl

    Whisk the eggs in a shallow bowl and dredge each piece of chicken in them. Then coat each piece in the nut mixture well.

  • Step 4/4

    Place the chicken tenders onto the baking sheet and drizzle with olive oil. Transfer to oven at 200°C/400°F for approx. 20 min., or until the chicken tenders are golden brown and the chicken is cooked through. Serve with the blackcurrant dip and enjoy!
    • 1 tbsp olive oil
    • oven

    Place the chicken tenders onto the baking sheet and drizzle with olive oil. Transfer to oven at 200°C/400°F for approx. 20 min., or until the chicken tenders are golden brown and the chicken is cooked through. Serve with the blackcurrant dip and enjoy!

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