Pistachio-Crusted Chicken Breasts w/Raspberry Sauce

For me, there’s no better bonding opportunity than by cooking alongside my big sister; especially when we’re recreating one of Mom’s recipes.

 

Whenever I’m with my dad and my sister (together )I constantly feel the intensity of the loss of my mom.  This weekend I was with my dad and my sister so, Mom’s absence followed me everywhere.  But, I’m still determined to fill that overwhelming void with memories enhanced by her food.

As luck would have it, my sister suggested we recreate one of Mom’s celebrated recipes that her family apparently adores.  I was dumbfounded. I had neither indexed it in my archives nor had I any memories of the dish from my youth.  Yet, when I saw the look of excitement and heard the cheers from my niece and nephew, I knew I had to partake in the meal prep!

And so, for the late afternoon activity, my sis and I set our culinary course in the direction of Mom’s Pistachio-Crusted Chicken with Raspberry Soy Dipping Sauce.

Sounds quite interesting, right?

I was intrigued to say the least.

And, I was a bit relieved to not have the pressure, as the hostess, to lead this particular culinary expedition.  I willingly let my sister take the helm as I quickly slipped into that old familiar territory as her sous chef.

Knowing now how amazing this chicken dish tastes, I can’t believe how simple it is to prepare.  Just one bite of the pistachio-crusted breast and you’d mistakenly think it’d taken hours of preparation.  Not so!  Not so!

Ever breaded a chicken cutlet before?  That’s essentially what you do to your chicken breasts but, instead of coating them with breadcrumbs, you’re covering them with ground pistachio nuts.

Whole Pistachios

Crushed Pistachios

The crushed pistachio nut layer renders the chicken breasts like unique fossils with bright green fragments.

And, once cooking and sizzling atop the ¼ “ of olive oil in the skillet pan, I knew I’d like this dish.

When the chicken was more than halfway cooked in the skillet, we stuck it in the oven to bake to completion.  At the same time, I witnessed my sister concocting the raspberry/horseradish/soy sauce in much the same manner I remember my mother cooking- like a mad scientist—no recipe for guidance, just a supreme sense of confidence and a knack for combining the most random ingredients for the most tasty results.

A couple tablespoonfuls of horseradish here, a bunch of squirts of soy sauce there, and two 10 oz. jars of raspberry jelly blobbed on top.  That’s apparently all that was needed to create a sweet yet salty jelly-like glaze for the chicken.

I still can’t decide which version of the chicken reigned supreme – with or without the sauce- because, honestly, it’s-just-that-good!

I’m not lying when I admit that I’ve eaten the chicken for the past three meals in the last two days.  It’s-just-that-good.

So, the next time you’re struggling to put a spin on your tried-and-true chicken routine, start by using crushed pistachios.

And, if you really want to WOW the crowd, top off your chicken with homemade raspberry, soy and horseradish sauce. The confluence of these two tastes is unbelievable.

If Mom were here, she’d be so thrilled knowing her daughters not only cooked together but, continued to satiate the hungry masses.

I know you will enjoy.