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Pistachio-crusted chicken tenders with blackcurrant dip
Ingredients
Utensils
oven, small saucepan, food processer, baking sheet, shallow plate, cutting board, knife, parchment paper (optional), shallow bowl
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Nutrition per serving
Step 1/ 4
- 62½ g blackcurrants
- 50 ml water
- 1 tbsp honey
- 1½ 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
- 300 g chicken breast
- 60 g pistachios (shelled)
- 35 g sunflower seeds
- 30 g breadcrumbs
- 2½ g parsley
- ¼ tsp salt
- ⅛ 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
- 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
- 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!
Enjoy your meal!
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