Sweet AND salty AND crunchy AND caramelized? Um, yes please! This is definitely one of my favorite ways to make chicken. If you're like me, you'll find yourself scooping up any extra glazed pistachio crumbs that fall off during the baking process, because the coating is just that good. Bonus: due to the simple ingredient list, make this a couple of times and I bet you'll have it memorized. Since this is my first blog post, I'm going to announce that I plan to keep the "words" part of these recipes short and sweet because the last thing I usually want to do when looking for meal ideas is having to scroll past a 1000-word essay about how somebody's day was. Is that just me? ;) Convenience for my readers trumps SEO always. Hope you enjoy!
3 chicken breasts, halved lengthwise to make 6 halves
2 cups salted, shelled pistachios
3/4 cup apricot preserves with no added sugar (the less chunky, the better!)
1/4 cup Dijon Mustard
1 tsp Apple Cider Vinegar
Preheat the oven to 375°. Get any pent-up anger out by putting the pistachios in a large ziplock back and smashing them with a rolling pin, or any other hard and heavy items you have on hand. In a separate bowl, mix together the apricot preserves, dijon mustard, and apple cider vinegar, then dip each chicken breast half into this mixture before dunking them into the smashed pistachio crumbs. Place onto a baking sheet lined with parchment paper (for easy clean up) and pop into the oven for 30 minutes. Yum.
This chicken goes really well with lemony-garlic asparagus!