Tonight's dinner, Lemon-Pistachio Chicken Over Greens, is perfect for a weeknight when you need a quick, easy and healthy dinner. I've had this recipe in my pile of recipes to try for quite awhile, it's from the March 1999 Cooking Light!
If you have a food processor or even a mini-chopper this goes together really fast. If you are making more than one chicken breast you'll want to double the pistachio mixture. I don't think it would cover 2 chicken breasts pounded flat. I used one chicken breast sliced thin into 2 fillets and there was just enough breading to cover those two pieces.
The overall consensus was that this should be made again, and often. My husband really enjoyed it and opted to use an Italian dressing over it, I went with the simple lemon juice and EVOO combination that was in the recipe. I think either way it is quite good. My Oldest kept asking for more, which is always a good sign! He asked if he could help me make it next time and was thrilled when he found out that pistachios were in the breading since he LOVES them.
I'm happy I went back through my old recipe file and found this one. This was just so easy to put together and such a nice main course salad. It had a wonderful combination of salty and sweet flavors in the breading. If you check out the recipe you'll notice that the chicken is brushed with honey before coating with the breading mixture. It's really a nice change of pace from the other breaded chicken recipes that we've tried recently. You can even "beef up" this dish by adding additional salad "fixin's" like cherry tomatoes, sliced mushrooms and some crunchy croutons.