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“I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.”
4 breasts

Ingredients Nutrition

  • 12 cup shelled pistachios
  • 3 tablespoons whole grain mustard (make sure it is gluten free)
  • 12 cup white wine
  • 4 whole boneless skinless chicken breasts


  1. 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
  2. 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
  3. 3. Preheat the oven to 350 degrees.
  4. 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
  5. 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
  6. 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
  7. 7. Bake for 25-30 minutes.
  8. 8. Serve with Mustard Cream Sauce if desired.

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