The highlight of my week? I did a really fun demo on Fox 9 The Buzz.. I made Pistachio Encrusted Chicken Medallions with Mango Salsa and chatted with Anchor Tom Butler. Ross Svebeck, who put the appearance together, showed up to lend support and meet me and my crew.
Here’s the recipe and make sure you follow the link and watch the show!
Preheat oven to 375. Spray a baking sheet with canola nonstick spray
Place 1 chicken breast on a large sheet of parchment paper on a work surface. Place another piece of piece of parchment paper on top of the chicken. Using a meat mallet, pound evenly until ¼ inch thick. Be careful, it is easy to tear the chicken if you pound to hard. Cut into medallions. Repeat process with other breast.
Grind pistachios in a food processor fitted with a metal blade until fine. Add in paprika and salt and pulse to combine. Remove to a plate or dish.
In a bowl, beat egg with water. Dip each piece of chicken into the egg mixture and dredge on both sides with pistachios, pressing to help them adhere. Place, side by side, on prepared baking sheet. Coat each with canola cooking spray.
Bake for 12 to 15 minutes. Medallions should be sizzling and cooked through.