Pistachio-Crusted Chicken

BY EMEALS

INGREDIENTS

1 cup roasted, salted pistachios

½ cup panko breadcrumbs

2 large egg whites

6 (6-oz) boneless, skinless chicken breasts

½ tsp salt

½ tsp pepper

¼ cup butter

INSTRUCTIONS

1. Preheat oven to 400°F. Process nuts in a food processor until finely chopped. Combine nuts and breadcrumbs in a shallow dish.

2. Whisk egg whites in a separate shallow dish.

3. Sprinkle chicken with salt and pepper. Dip chicken in egg, letting excess drip off; dredge in nut mixture, pressing gently to coat.

4. Melt butter in a large ovenproof skillet over medium heat; add chicken, and cook 3 minutes per side or until lightly browned.

5. Transfer skillet to oven, and bake 10 minutes or until chicken is done.