Pistachio-crusted chicken tenders with blackcurrant dip

Based on 17 ratings
Sandra

Sandra

Contributor

Difficulty

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

Ingredients

Servings:-4+
600 g chicken breast
120 g pistachios (shelled)
125 g blackcurrants
100 ml water
2 tbsp honey
3 tsp grainy mustard
70 g sunflower seeds
60 g breadcrumbs
5 g parsley
½ tsp salt
¼ tsp cayenne pepper
eggs
2 tbsp olive oil
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
716
Protein
48 g
Fat
46 g
Carb
28 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.
    • 125 g blackcurrants
    • 100 ml water
    • 2 tbsp honey
    • 3 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.
    • 600 g chicken breast
    • 120 g pistachios (shelled)
    • 70 g sunflower seeds
    • 60 g breadcrumbs
    • 5 g parsley
    • ½ tsp salt
    • ¼ 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.
    • 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!
    • 2 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!