|600 g||chicken breast|
|120 g||pistachios (shelled)|
|3 tsp||grainy mustard|
|70 g||sunflower seeds|
|¼ tsp||cayenne pepper|
|2 tbsp||olive oil|
The bitterness of the beer works perfectly with the frutiness of the dip and compliments the crispy chicken just as well.
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.
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.
Whisk the eggs in a shallow bowl and dredge each piece of chicken in them. Then coat each piece in the nut mixture well.